80-100 day Dry Aged T-Bone Steak Availability:20 November 2025 The Brisket is one of

The Brisket is one of Low and Slow amateur’s favourite cuts

tender cuts with a delicate sweetness thanks to the chicory diet

vinaigrettes

Dry aged for 45-59 days in our German-made DRY AGER™ cabinets- this Frenched Bone in Ribeye Rack will look lovely as a centerpiece on your table

Dry aged for 60-79 days in our German-made DRY AGER™ cabinets- this Frenched Bone in Ribeye Rack will look lovely as a centerpiece on your table

80-100 day Dry Aged T-Bone Steak Availability:20 November 2025 The Brisket is one ofIncredible texture, intense flavour (deeply beefy, nutty and almost cheese like aromas) dry aged beef is known by beef connoisseurs as the King of Steaks. These T Bones have been carefully aged to your requirements in our imported Dry Ager Cabinets. (Please note: Optimal tenderisation occurs within 28 days of dry aging. Only flavour and texture will continue to intensify after this point.)