Various dry aged rib beef available. Collect any time you like, however we recommend waiting at least until the 4 week mark :-)

When you make the purchase we will reach out to discuss your cutting options and collection date. Each item available will get you 3 - 4 thick steaks suitable for Reverse Searing.

How long you let it age is up to you! Up to 6 weeks and the meat will cook and crisp up a lot nicer than fresher meat and tenderness is increased. Once you go beyond this, the flavour profile begins to evolve and become richer. Anywhere from 8 - 12 weeks is recommended if your open to this flavour change. If you know that strong rich beefy flavour is right up your alley and your happy to wait, then pushing it up to 16 weeks is possible.

Steaks of this caliber can cost upwards of $400 in exclusive restaurants around Sydney, but if your brave enough to cook it yourself then you can have this experience for a lot less with friends and family at home!