30-44 day Dry Aged Bone in Ribeye - Half/Whole Rack - Frenched unit-1700-grams you’ll have the flexibility to

you’ll have the flexibility to craft delicious meals that cater to every occasion

The Eye Fillet Steaks is undoubtedly the most tender cut

Matangi Loin Chops are premium

Dry aged for 60-79 days in our German-made DRY AGER™ cabinets- this Frenched Bone in Ribeye Rack will look lovely as a centerpiece on your table

30-44 day Dry Aged Bone in Ribeye - Half/Whole Rack - Frenched unit-1700-grams you’ll have the flexibility toDry aged for 30 44 days in our German made DRY AGER cabinets this Frenched Bone in Ribeye Rack will look lovely as a centerpiece on your table. Dry aging enhances the natural flavour of Matangi Angus Beef, and ensures it is incredibly tender.