Cut parallel to the rib bone, resulting in a secondary cut with distinct layers of highly marbled meat and fat. Fantastic smoked or roasted low and slow.
Our cattle eat nothing but grass, never tainted with chemicals, antibiotics or hormones. This produces a deep, rich flavoured beef, speckled with the uniquely yellow fat of a truly grass fed animal.
Dry-aged for 14 to 21 days in our on-farm butchery.