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Ships within 48 hours · Estimated delivery Sep 7 - Sep 12
creating a harmonious complexity
The Beef Flank Steak is an open muscle structure with strong beefy flavours similar to Bavette
The distinctive tang of black garlic intensified with our own sea salt and is a must for garlic loving foodies everywhere
dry aged for 80-100 days in our German-made DRY AGER™ cabinets
Dry aged for 60-79 days in our German-made DRY AGER™ cabinets- this Frenched Bone in Ribeye Rack will look lovely as a centerpiece on your table
Bolar Blade Availability:30 October 2025 creating a harmonious complexityFrom the Chuck, the Matangi Bolar Blade is one of those hard working muscles that carry loads of meaty flavour; an ideal cut for a roast or braised beef.
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US$ 2349.00
