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Gippsland Pasture Raised Dry-Aged T-bone Steak 800g

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Grass-fed 6-week dry-aged T-bone 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 Beef. We 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.  

This is a fresh product, best cooked within 7 days. Check packaging for use by date information.
Each T-bone steak weighs approx. 800g, suitable for 2-3 people.

We recommend

Pepper Sauce


Potato gratin


Pasture-Raised Dry-Aged Rib Eye 1kg


Whole Bannockburn Chicken


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