Back by popular demand! Our 42-day dry aged Retired Dairy Cow is usually reserved for our top restaurants, so we are beyond excited to share this incredible beef experience with you. Blink and you'll miss it as there are an extremely limited number of each cut available.

Deliciously tender, dry aged for 42 days and the depth of succulence that the bone in the steak carries to the plate.

We recommend consuming this product within 3 days.

Please note: Due to the dry ageing process, the product may not retain its quality when frozen. We recommend enjoying it fresh and advise against freezing.

Inspiration: Like the Italians do, keep it simple, hot flame, caramelise each side, cook until medium rare and rest. Salt and pepper and our famous Béarnaise Sauce is all you need.

Provenance: This retired dairy cow spent its life on the lush pastures of Gippsland, Victoria and then we have dry-aged it for 42 days in our state of the art dry ageing room. This is one special steak.

Note: Otherwise known as a Sirloin with bone in.

42-Day Dry Aged Retired Dairy Cow

42-Day Dry-Aged Retired Dairy Cow - Beef T-Bone 1kg

42-Day Dry-Aged Retired Dairy Cow - Pub Rump 1kg

42-Day Dry-Aged Retired Dairy Cow - Porterhouse On The Bone 400g

42-Day Dry-Aged Retired Dairy Cow - Beef Rib Eye 1kg