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The 5 Mistakes Most People Make When Buying Steak Online — By Master Butcher Matteo, 25 Years At The Block
Matteo's 5 rules for buying steak online
Never buy pre-cut steak. The moment a knife goes through meat, it starts to deteriorate. Always buy from a butcher who cuts to order.
Wet-aged is not the same as dry-aged. Almost all commercial beef is wet-aged. It tenderises slightly but does nothing for flavour. Dry-ageing is a different process entirely — and the difference on the plate is enormous.
The breed matters. Rare breed cattle raised slowly on natural pasture produce fundamentally different meat from fast-growing commercial breeds. If your butcher can't tell you the breed, that tells you something.
Always rest your steak. At least half the time it was cooking. Skipping this step wastes everything that came before it.
Use a probe thermometer. Not time. Not colour. Not touch. A thermometer is the only reliable guide to doneness — and it costs less than a bad steak.
Master Butcher Matteo Says The Online Meat Industry Has A Pre-Cutting Problem — And Most Customers Don't Even Know It Exists.
"Matteo, a master butcher with over 25 years of experience in London, has built Steak Society around a principle the rest of the industry ignores: dry-age it properly, then cut it to order."
"Most people who buy steak online have no idea their meat was cut days ago," he says. "They think they're getting something fresh. They're not. And they can taste the difference — they just don't know what they're tasting."
Matteo believes the online meat industry has a transparency problem. Customers are sold on convenience, on price, on brand — but almost never on process. And process, he says, is everything.
Matteo arrived in London from Biella, Piedmont in 1994 and spent the next two decades learning his craft at Borough Market, working for Silfield Farm — a respected breeder and butcher from the Lake District known for supplying some of London's finest restaurants and the Royal Family.
He mastered not just how to break down an animal, but how to understand one — how ageing changes a cut, how the breed affects the fat, how the life the animal lived determines everything you taste.
At 4am every morning, Matteo and his team is at the block. They cuts and packs every order by hand — working through until the first collection at 8am. Orders that miss the 8am run go out at 12pm. Orders placed after 12pm ship the following morning. Nothing is pre-cut. Nothing sits waiting in a fridge.
"When your order comes in, someone picks up a knife," he says. "That is the only way to do this properly."
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What our community says...
James R.
The Tomahawk I ordered was the best steak I have ever cooked at home. The dry-age gives it a depth of flavour I have never tasted from a steak bought online. I now understand what all the fuss is about.
Sarah T.
I thought the cut-to-order thing was marketing. It isn't. The T-Bone arrived with a freshness and moisture that none of the other online butchers I have tried have come close to. Won't be going anywhere else.
Mark D.
Ordered the Forerib for a dinner party of six. Every single guest asked where it came from. The dry-age flavour is unlike anything you get at a supermarket or from a standard online butcher. Outstanding.
Peter H.
I grew up on a farm. I know what good meat looks and tastes like. The Tomahawk I ordered from Steak Society is the real thing. My butcher back home would be proud to sell it. Extremely high praise from me.
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