Pastured beef ribeye cutlet - dry aged
Pastured beef ribeye cutlet - dry aged
Pastured beef ribeye cutlet - dry aged
Pastured beef ribeye cutlet - dry aged

Pastured beef ribeye cutlet - dry aged

Pastured beef ribeye cutlet - dry aged

Pastured beef ribeye cutlet
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Dry-aged, two to three-year old, beef scotch on the bone. If you're after a standing rib rack, please call us.
  • Regenerative / pasture-raised
  • No preservatives, additives, fillers
  • Order by midday / next day delivery
  • In stock, ready to ship
  • Backordered, shipping soon
Tax included. Shipping calculated at checkout.

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

Dry aged for between 2-4 weeks, select either a 1 - 1.1kg rib eye or 500 - 600g ribeye for 2. This product is fresh, not frozen.

If you're after a standing rib roast, please give us a call.

Always allow meat to reach room temperature before cooking. Rest for at least 10 minutes after cooking.

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 Black Angus, Belted Galloway, Galloway, organic Wagyu, Lowline, Specklepark and English Longhorn;
  • from NSW, Victorian and Tasmanian farms.

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

More information about producers here.

At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.

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