Defined by its signature yellow-hued fat and beautifully dispersed marbling, this Retired Dairy cow is shaped by years of slow, grass-fed grazing across the lush pastures of Gippsland, followed by an extended stay in our dry-ageing room. The result is something most people never get to taste. 

The rib eyes will be rich and deeply buttery, with the concentrated flavour that only dry-ageing delivers. 

We recommend consuming this product within 3 days. Not suitable for freezing due to the dry-ageing process.

Inspiration: Sear on each side, then finish in the oven to cook evenly. Serve medium-rare, with a simple salad, bowl of pomme frites and our béarnaise sauce.