Gippsland Pasture Raised Dry-Aged T-bone Steak 800g
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 eye, steak tartare and how to grill your steak to your liking.