Overview
Dry-aged ribeye, explained.
Grass-fed beef from a single farm, aged on the bone in our own cabinet for 35 days. It's cooked over the hottest part of the fire and rested properly before carving at the table.
What's included
- Single-farm, grass-fed beef
- Dry-aged in-house for 35 days
- Triple-cooked beef-fat chips
- Green peppercorn and brandy sauce
How it works
- 01Seasoned simply with salt an hour before cooking
- 02Seared over high heat and finished to your liking
- 03Rested and carved at the table
Good to know
- Contains dairy and sulphites
- Gluten-free
- Larger sharing cuts on Fridays and Saturdays
