Short Ribs unit-500g Dry aged for 45-59 days

Dry aged for 45-59 days in our German-made DRY AGER™ cabinets- this Frenched Bone in Ribeye Rack will look lovely as a centerpiece on your table

Matangi Chuck comes from the base of the beef’s neck

Dry 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

The Beef Flank Steak is an open muscle structure with strong beefy flavours similar to Bavette

Short Ribs unit-500g Dry aged for 45-59 daysMatangi Short Ribs are beautifully marbled and loaded with flavour. Grilled, smoked or slow cooked, you are certain of a finger licking result!