We dry-age beef on the bone for up to six weeks. The beef that is dry-aged is all grass-fed and pasture-raised.
We source old english heritage breeds on a rotating basis directly from farmers within New South Wales. The breeds sourced are black angus, hereford, belted galoway, welsh black and scottish highland.
Each dry-aged t-bone steak is sliced to order and is cut to the approximate weight of 250 grams.