This beautiful thick cut of rib with veins of fat running through the meat which add to its beautiful beefy flavour. These steaks have been dry aged to maximize their tenderness and flavour. Dry ageing allows the enzymes naturally present in the meat to break down the collagen which can tighten the mussel fibres when cooking. Overall Dry aged steaks are more tender, Dry ageing naturally draws some moisture out of the meat, but the steaks will still be juicy with extra tenderness thanks to the work of the enzymes.
As all of our steaks are hand cut, and could while we endeavor to always overcut there may be a 5% margin of error either way.
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