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the Bone in Ribeye Rack with Frenched trim cut has the perfect balance of flavour and tenderness
lamb mince is quick to cook
making these chops ideal for hearty stews and casseroles
Matangi Chuck comes from the base of the beef’s neck
dry aged for 60-79 days in our German-made DRY AGER™ cabinets
30-44 day Dry Aged T-Bone Steak unit-250-grams the Bone in Ribeye RackIncredible 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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