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dry-aged for 60-79 days in our German-made DRY AGER™ cabinets
The chicory diet brings a hint of sweetness
fish or meats like beef
The Matangi Bone-In Shoulder is marbled with rich flavor and perfect for slow cooking
with the chicory finish infusing a delicate sweetness
60-79 day Dry Aged T-Bone Steak Availability:26 March 2026 dry-aged for 60-79 days inIncredible texture, intense flavour (deeply beefy, nutty and almost cheese like aromas) dry aged beef is known by beef connoisseurs as the King of Steaks. These T Bones have been carefully aged to your requirements in our imported Dry Ager Cabinets. (Please note: Optimal tenderisation occurs within 28 days of dry aging. Only flavour and texture will continue to intensify after this point.)
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