30-44 day Dry Aged T-Bone Steak unit-250-grams Matangi Chuck comes from the

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

Our Matangi Lambs are finished on chicory

Indulge in our Gold medal-winning scotch fillet steak

good steak

dry aged for 60-79 days in our German-made DRY AGER™ cabinets

30-44 day Dry Aged T-Bone Steak unit-250-grams Matangi Chuck comes from theIncredible 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.)