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Dry Aged Steaks
Sourced from hand-selected native breed cattle, ensuring exceptional quality and flavor.
Dry-aged in-store for a minimum of 28 days.
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Fillet Steak
Dry Aged for a minimum of 28 days.
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Ribeye Steak
Dry Aged for a minimum of 28 days.
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Sirloin Steak
Dry Aged for a minimum of 28 days.
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T-Bone Steak (16oz)
Dry Aged for a minimum of 28 days.
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Pave Cut Rump (200g pack)
Lean, tender medallions of Rump Steak.
