Regenerative / pasture-raised
No preservatives, additives, fillers

Not to be confused with ribeye, this is a cross section of the ribs which is similar to osso buco and is a fantastic secondary cut that needs long, slow cooking to dissolve the connective tissues.

The beef we source is:

• packed with the farm, certification (if applicable) and breed clearly labelled;
• dry aged for between two to six weeks, depending on the cut;
• minimum 24 months old and could be up to 36 months or older (most beef is yearling);
• hormone and antibiotic-free;
• grass-fed and finished on chemical-free pasture (except in conditions such as drought where there is insufficient grass available when silage or sprouted grains may be used);
• a mix of breeds including Black Angus, Belted Galloway, Galloway, organic Wagyu, Lowline, Specklepark and English Longhorn;
• from NSW, Victorian and Tasmanian farms.