Dry Aged Cape Grim MB4+ Bone In Ribeye Steak (18-22oz)
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.
25 in stock (can be Preordered)
Cape Grim cattle are raised on the beautiful island of Tasmania south of Australia in a perfect eco-system for naturally raising beef on pasture. 200 days of rain and moderate weather combined with oceanside pasture on top of volcanic soil produces the world’s best 100% grass-fed beef.