O'Connor Dry-Aged Rib Eye
Grass fed 6 week dry-aged rib eye steak - bone in, cap on. This is premium beef raised by the O'Connor Family in Gippsland, Victoria. We dry-age our rib eyes in our Fitzroy storefront for 5-6 weeks.
Each rib eye weighs around 1kg, suitable for 4-6 people.
This is a fresh product, best cooked within 2-3 days.
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.