*** Cut and Made To Order ***
Dry Aged 21 Days Australian Angus Beef, Premium OP Rib (Bone-In Ribeye) 2, 4 or 6 Ribs - Chilled (PRE-ORDER 25 DAYS)
Dry ageing is a process whereby a slab of primal of beef is placed on a rack to dry in a controlled environment for a period of time. Why dry-aged beef tastes better? Dry ageing allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavour.
At Aussie Meat, we will dry-age especially for you, taken from our fresh Australian premium quality beef farm fresh from Australia farmers, dry-age precisely 21 Days guarantee optimal flavour to suit all fussy Aussie Meat lovers.
The retention of the bone identifies it as a rib cutlet, when removed from the bone the steak becomes scotch fillet. Like a scotch fillet, it comes from an area of the animal that has not done a lot of heavy moving, thus increasing tenderness. Leaving the bone in imparts extra juiciness and flavour.
Grainge beef is particularly noted for its distinctive natural marbling, flavour and tenderness. Grainge Beef delivers a reliable and consistent product to the most discerning customers. All cattle are Hormone (HGP) Free.
We recommend for the best quality to cook it in a chilled state. It can be stored in the fridge 2-3 days.
We will portion for you.