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Similar to the Bavette
with a tender texture enhanced by the chicory diet
The same muscle as Ribeye but further in the Chuck (neck)
skirt steak delivers bold flavour in every bite
30-44 day Dry Aged Bone in Ribeye - Tomahawk Steak unit-550-grams Similar to the BavetteIndulge in our Gold medal winning bone in ribeye steak, (frenched), dry aged for 30 44 days in our German made DRY AGER cabinets. Dry aging enhances the natural flavour of Matangi Angus Beef, and ensures it is incredibly tender.
US$ 114.50
US$ 149.50
US$ 114.50
US$ 199.50
US$ 10.48
US$ 112.00
US$ 199.00
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US$ 109.00
US$ 49.99
