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or stewing
temperate Riverine region
smoky taste and satisfying heat make it a must-have for spice lovers
99% fat free and made without preservatives
won GOLD in the NSW regionals in the Continental Sausage category at the Australian Meat Industry Council's National Sausage King & Best Butchers Burger and Smallgoods Competition 2022 & 2023
Dry Aged Rib Eye - 400-500g Veal or stewingThis 30 day, bone in, dry aged Rib Eye is a superior cut of restaurant quality beef, made even better by its grass fed origins. The controlled aging process allows natural enzymes to enhance tenderness and flavour, resulting in an exceptionally juicy steak. Trusted by Sydney's top restaurants, it brings high quality dining straight to your table
US$ 81.25
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