30-44 day Dry Aged T-Bone Steak unit-250-grams Our Matangi Lambs are finished

Our Matangi Lambs are finished on chicory

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

earthy flavor

good steak

30-44 day Dry Aged T-Bone Steak unit-250-grams Our Matangi Lambs are finishedIncredible texture, intense flavour (deeply beefy, nutty and almost cheese like aromas) dry aged beef is known by beef connoisseurs as the King of Steaks. These T Bones have been carefully aged to your requirements in our imported Dry Ager Cabinets. (Please note: Optimal tenderisation occurs within 28 days of dry aging. Only flavour and texture will continue to intensify after this point.)