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Gippsland Pasture Raised Dry-Aged Club Steak 600g

Tax included.

Grass-fed 6-week dry-aged club steak, also known as a porterhouse on the bone. This is premium beef raised by free-range farming collectives in Gippsland. These include O'Connor BeefWe dry-age our rib eyes in our Fitzroy storefront for 5-6 weeks.

Discover more of our pasture-raised and grass-fed beef cuts, here. We have delectable recipes using beef in our archive. Expand your repertoire with a technique for cooking your rib eyesteak tartare and how to grill your steak to your liking.  

Click & collect only, not available for home delivery.

This is a fresh product, best cooked within 2-3 days.
Each club steak weighs approx. 600g, suitable for 1-2 people.

We recommend

Red wine jus


Pepper Sauce


Potato gratin


Ramarro Farm salad mix


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