Dry Aged Rib Eye Roast


All our Dry Aged Beef has been aged in our purpose-built dry ageing room for a total of six weeks. In this time moisture is drawn out of the meat, while the beef in further broken down and tenderised through the six-week period.

The beef that is aged all comes from Cape Grim, which is located in the most north western point of Tasmania and offers beef that is grown and raised in the cleanest air in the world.

Through the combination of quality, ageing room, time and care, the product that is produced is of the up most flavour and quality.

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