*** Cut and Made To Order ***
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.
At Aussie Meat - Our fresh and chilled hormone free grain-fed Australian Angus Premium Ribeye (Scotch Fillet) beef roast is taken from the rib primal just behind the shoulder blade. Renowned for its tenderness and juiciness, it's the same cut of beef as the standing rib roast, with bones removed. This flavoursome cut performs best when roasted in an oven.
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.
It is sold as a whole slab and can be portioned into 250g.