*** Cut and Made To Order ***
Australian Angus OP Rib (aka Tomahawks or Cowboy Steaks) is the King of all steaks, absolutely juicy and succulent. It is a single massive rib eye on the bone cut from the centre of a full rib of Angus beef with specifically 5 inches of rib bone left intact and the extension of the bone cut off for packing.
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 and eat immediately otherwise freeze it.
Images are indicatives only. Storage recommendation: Chilled 0-4C, Frozen -20C.