Beef

Pastured beef ribeye cutlet - dry aged

$96.00

Dry aged for between 2-4 weeks, select either a 1 - 1.1kg rib eye or 500 - 600g ribeye for 2.

Scotch on the bone. Sometimes called 'Cowboy' cut.

This product is fresh, not frozen.

We buy whole bodies of beef on a rotating basis from a number of farms and your cut will come from whichever beef is available and sufficiently aged when you order. The beef we source is:

packed with the farm, certification (if applicable) and breed clearly labelled;
dry aged for between two to six weeks, depending on the cut;
minimum 24 months old and could be up to 36 months or older (most beef is yearling);
hormone and antibiotic-free;
grass-fed and finished on chemical-free pasture (except in conditions such as drought where there is insufficient grass available when silage or sprouted grains may be used);
a mix of breeds including old-breed Black Angus, Galloway, Belted Galloway, Lowline Hereford and organic Wagyu;
from NSW and Victorian farms.

The producers we work with are entirely transparent about their processes and welcome all questions. Find out more about our producers.