GARYS MASTER CHEF INTERVIEW

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6 week Dry Aged Scotch Fillet!

With such fantastic marbling this scotch has been aged for 6 weeks in our purpose built dry aging room creating intense and rich flavour!

#meat #steak #aged #marble #flavour
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Another shot of these DryAged Wagyu Rib Eye!

All from @robbinsislandwagyu and dry Aged in our purpose built dry aging room, creating intense flavour and increasing tenderness!
@mikewwong

How many could you do?

#wagyu #ribeye #steak #meat #flavour #butcher
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Dry Aged Rib Eye!

One of our favourite steaks here at Garys , @capegrimbeef aged for 6 weeks and we'll marbled !

The flavour is rich and texture is tender and simply perfect for the BBQ!

How would you cook this?

#ribeye #aged #capegrim #meat #flavour #beef #butcher
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Sopresa!

Made using all our own freerange pork, through traditional curing methods, this sopresa is full of rich flavour!

Have you traditionally made sopresa?

#Freerange #sopresa #meat #pork #cured
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Who knows what cuts are in this one?

#meat #beef #dryaged #yum
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