"The Gourmet" Dry Aged Grass-Fed Collection

The steak eaters preferred steak, period. If you are looking for the ultimate deep beefy flavour, the NY Strip can’t be beat. Our pasture raised grass fed animals produce some of the best eating versions of this cut around with distinct marbling and juiciness. Thick cut at 14 oz, this is a steak you would get at your favorite chophouse. Cook on high heat to your desired temperature then let it rest a bit before serving, it holds up perfectly to an au poivre sauce or blue cheese crust.

A 21 day Dry-Aged MB4+ Ribeye Steak is our first choice for a great eating experience. The intense marbling combined the 21-day dry aging enhances the beefy flavor and tenderness. Our farmers use sustainable farming practices and raise cattle humanely on pasture.

Hand selected 8-ounce center cut filet mignons from our butcher should already be in your cart if you are looking for luxuriously tender steaks. These pasture raised beauties are ready for a quick pan sear and are best when paired with a classic French pan sauce or bearnaise. Our filets have great eating characteristics because of the climate and grass they eat year-round in Tasmania. Once you’ve tasted these, you won’t be able to eat anything else.

If you are looking for something special, this is your steak! Our 21-day dry aging process intensifies the pasture raised beef flavor and provides a complex beef eating experience normally reserved for the finest steakhouses. Our butchers hand cut the steaks thick and “French” the bone. The result is a tender, juicy and absolutely delicious eating experience. For a cut this special, consider cooking sous vide or use the reverse sear technique. Due to the characteristics of this cut, steak sizing will range from 20-24 ounces.

The mighty porterhouse is simply put, a super luxurious experience as it contains both the filet mignon and NY strip steaks with the bone in for extra flavor. This steak has been dry aged for 21 days for a deeply flavored steakhouse style experience. Naturally marbled for a juicy, tender and delicious dinner for 2 or more. Each steak is over a pound and about 2” thick, best cooked using the reverse sear method or over a dual zone grill allowing the steak to cook slowly then finished on high-heat. A slather of butter at the end makes for a truly decadent meal.