60-79 day Dry Aged Bone in Ribeye - Cowboy Steak unit-2200-grams The interplay of fiery heat

The interplay of fiery heat and the sea salt’s mineral richness captivates the palate

Our Matangi Chicory-Finished Rolled Forequarter offers a rich

grilled chicken

The Emperor of Steaks

The Bone-In Ribeye Tomahawk Steak with Frenched trim is an award-winning cut that is juicy and well-marbled with full grass-fed beef flavour

60-79 day Dry Aged Bone in Ribeye - Cowboy Steak unit-2200-grams The interplay of fiery heatIndulge in our Gold medal winning bone in ribeye steak, (with the cap left on), dry aged for 60 79 days in our German made DRY AGER cabinets. Dry aging enhances the natural flavour of Matangi Angus Beef, and ensures it is incredibly tender.