42-Day Dry-Aged Black Onyx Rib Eye MB5 1kg
These aren't just any rib eyes. They're Dry-Aged Black Onyx MB5+ Rib Eye. 1kg of beautifully marbled beef and aged for deeper flavour and incredible tenderness.
Inspiration: Bring your rib eye to room temperature (remove from the fridge 1-2 hrs before cooking). Sear in a super-hot pan to develop a golden and caramelised crust. Transfer to a preheated oven 180°C and cook to your preferred doneness. Aim for a core temperature of 52°C - 57°C for rare to medium rare.
Provenance: Raised on pristine Australian pastures and grain-fed for a minimum 200-days.
These aren't just any rib eyes. They're Dry-Aged Black Onyx MB5+ Rib Eye. 1kg of beautifully marbled beef and aged for deeper flavour and incredible tenderness.
Inspiration: Bring your rib eye to room temperature (remove from the fridge 1-2 hrs before cooking). Sear in a super-hot pan to develop a golden and caramelised crust. Transfer to a preheated oven 180°C and cook to your preferred doneness. Aim for a core temperature of 52°C - 57°C for rare to medium rare.
Provenance: Raised on pristine Australian pastures and grain-fed for a minimum 200-days.
Description
These aren't just any rib eyes. They're Dry-Aged Black Onyx MB5+ Rib Eye. 1kg of beautifully marbled beef and aged for deeper flavour and incredible tenderness.
Inspiration: Bring your rib eye to room temperature (remove from the fridge 1-2 hrs before cooking). Sear in a super-hot pan to develop a golden and caramelised crust. Transfer to a preheated oven 180°C and cook to your preferred doneness. Aim for a core temperature of 52°C - 57°C for rare to medium rare.
Provenance: Raised on pristine Australian pastures and grain-fed for a minimum 200-days.
