Deep in the heart of Margaret River, Elliott's Steakhouse is quietly revolutionizing the WA steak scene with a dry-aging program that would make any carnivore weak at the knees. This isn't just another steakhouse – it's a testament to the art of aging beef and the power of direct farmer relationships.

The Kerrigan Valley Connection

What sets Elliott's apart starts long before the meat hits your plate. They've forged a dedicated partnership with Trevor and Sharon Hink at Kerrigan Valley in Hyden, WA, working exclusively with their European cattle breeds specifically chosen for dry aging. This isn't your typical supplier relationship – it's a carefully cultivated collaboration that's been years in the making, with both parties obsessing over creating the perfect steak.

The Art of Aging

Elliott's takes dry aging seriously – very seriously. Their in-house aging program runs for a precise 35 days, during which they monitor and control every aspect of the process. The result? Meat that develops what they call that elusive "umami" flavor – a natural nuttiness that you can taste but can't quite put your finger on. It's this attention to detail that transforms good beef into something extraordinary.

The Cuts That Dreams Are Made Of

For the true carnivore, Elliott's menu reads like poetry. Their dry-aged selection includes:

Premium Aged Selections

T-Bone ($15/100g) - Kerrigan Valley grain-fed beef that showcases why this cut is a classic
Rib Eye ($17/100g) - Margaret River grain-fed perfection
Bone-in Sirloin ($16/100g) - A Kerrigan Valley specialty that proves why keeping the bone in matters
Rump Cap ($14/100g) - The butcher's secret weapon, full of flavor and character

35-Day Aged Specialties

220g Angus Fillet ($53) - The epitome of Kerrigan Valley's grain-fed program
350g Scotch Fillet ($56) - A generous cut that proves why grain-fed beef works so well for aging
300g Striploin ($44) - Perhaps the best value on the menu for experiencing their dry-aging expertise

The Showstopper

The 650g Chateaubriand (beef fillet) to share ($140) is Elliott's crown jewel. Served with smoked onion puree and onion rings, it's the kind of dish that creates memories. For carnivore diet enthusiasts, you can skip the seasonal veg and focus on the pure, aged beef perfection.

Sauces Worth Noting

While purists might prefer their aged beef unadorned, Elliott's sauce selection ($8 each) shows the same attention to detail as their meat program:

Beef Jus Gras - A rich, concentrated essence of beef
Gentleman's Relish (Anchovy Herb Butter) - A traditional accompaniment that enhances rather than masks
Béarnaise - Classically executed
Mixed Peppercorn Sauce - For those who like a bit of heat

For the Dedicated Carnivore

While Elliott's menu features various options, carnivore diet followers will find plenty to love. Start with their Wagin Duck Liver Parfait ($21) or the Black Pudding and Berkshire Pig's Head Croquette ($17), then move straight to their dry-aged selections. The staff understands dietary preferences and can serve your meat without the accompanying sides if desired.

When to Visit

The restaurant's popularity means booking is essential, especially for premium cuts that may sell out. Their dry-aging program means supply of specific cuts can be limited – another reason to call ahead if you have your heart set on a particular cut.

The Bottom Line

Elliott's Steakhouse represents everything a serious carnivore looks for in a steakhouse:

Direct farmer relationships ensuring premium quality
In-house dry aging program
Expert understanding of different cuts
Respect for the meat's natural flavors

For those following a carnivore diet, or anyone serious about their beef, Elliott's offers something rare in WA – a deep understanding of dry aging combined with direct farmer relationships that ensure every cut tells a story of careful cultivation and expert preparation.

This isn't just dinner – it's an education in what beef can be when treated with respect and expertise. While the prices might be higher than your average steakhouse, the quality of the meat and the skill of preparation justify every dollar.

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Carnivore Pro Tip: Chat with the staff about the current aging program – they often have special cuts not listed on the menu, and their knowledge of the aging process adds another dimension to your dining experience.

The 35-Day Secret: Inside Margaret River's Premium Dry-Aging Temple