One of the famous three steaks. Keep it on the rare side and always rest. Reaches new heights when cooked very, very, very hot and sliced thinly.
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.