42-Day Dry-Aged Retired Dairy Cow - Beef T-Bone 1kg
This 1kg T-Bone is considered the rockstar of steaks and for good reason. So sweet and buttery, rich and tender. It is an unmissable glamour experience to have at your table and with the combo of the 42-day dry aged process takes it to the next level of flavour and juiciness.
We recommend consuming this product within 3 days.
Please note: Due to the dry ageing process, the product may not retain its quality when frozen. We recommend enjoying it fresh and advise against freezing.
Inspiration: Bring to room temperature (1 hr before cooking). Season generously with sea salt and pepper. Preheat your heavy-based frying pan with some oil, so it is super hot, and sizzles when the meat hits the pan. Cook over high heat for 3 mins on each side. Reduce the heat and finish by adding a large knob of butter, garlic and thyme and cook for another 3 mins on each side. Rest for 5 -10 mins before carving. Serve with your favourite fries, our Bearnaise Sauce and a simple green salad. Anyone for steak frits!
Provenance: This retired dairy cow spent its life on the lush pastures of Gippsland, Victoria and then we have dry-aged it for 42 days in our state of the art dry ageing room. This is one special steak.
Original: $69.00
-65%$69.00
$24.15More Images
42-Day Dry-Aged Retired Dairy Cow - Beef T-Bone 1kg
This 1kg T-Bone is considered the rockstar of steaks and for good reason. So sweet and buttery, rich and tender. It is an unmissable glamour experience to have at your table and with the combo of the 42-day dry aged process takes it to the next level of flavour and juiciness.
We recommend consuming this product within 3 days.
Please note: Due to the dry ageing process, the product may not retain its quality when frozen. We recommend enjoying it fresh and advise against freezing.
Inspiration: Bring to room temperature (1 hr before cooking). Season generously with sea salt and pepper. Preheat your heavy-based frying pan with some oil, so it is super hot, and sizzles when the meat hits the pan. Cook over high heat for 3 mins on each side. Reduce the heat and finish by adding a large knob of butter, garlic and thyme and cook for another 3 mins on each side. Rest for 5 -10 mins before carving. Serve with your favourite fries, our Bearnaise Sauce and a simple green salad. Anyone for steak frits!
Provenance: This retired dairy cow spent its life on the lush pastures of Gippsland, Victoria and then we have dry-aged it for 42 days in our state of the art dry ageing room. This is one special steak.
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Description
This 1kg T-Bone is considered the rockstar of steaks and for good reason. So sweet and buttery, rich and tender. It is an unmissable glamour experience to have at your table and with the combo of the 42-day dry aged process takes it to the next level of flavour and juiciness.
We recommend consuming this product within 3 days.
Please note: Due to the dry ageing process, the product may not retain its quality when frozen. We recommend enjoying it fresh and advise against freezing.
Inspiration: Bring to room temperature (1 hr before cooking). Season generously with sea salt and pepper. Preheat your heavy-based frying pan with some oil, so it is super hot, and sizzles when the meat hits the pan. Cook over high heat for 3 mins on each side. Reduce the heat and finish by adding a large knob of butter, garlic and thyme and cook for another 3 mins on each side. Rest for 5 -10 mins before carving. Serve with your favourite fries, our Bearnaise Sauce and a simple green salad. Anyone for steak frits!
Provenance: This retired dairy cow spent its life on the lush pastures of Gippsland, Victoria and then we have dry-aged it for 42 days in our state of the art dry ageing room. This is one special steak.
