'Melt in your mouth tender - the perfect steak for the bbq, also known as rib eye on the bone. Dry ageing allows natural enzymes in the beef the break down muscle fibres resulting in a more tender and flavoursome experience. This Cotè de boeuf is butchered with the cap on and not frenched; this is the ultimate grass fed steak. Feeds 2 big eaters.'
Bergalia Farm Beef, Moruya NSW
Farmed on 1580 acres down the south coast of NSW, third generation farmers Wayne & Nikki Downey produce some of the best grass fed beef we have seen. Animals treated with the utmost respect and gratitude, provided with space + nutrition and care - these Black Angus cattle receive no hormones or antibiotics throughout their life.
Once delivered to our store we then dry age the beef for 2 weeks and once broken age the rump, loins and ribeyes for an extra 2-4 weeks. This ensures supreme flavour and tenderness. Traditionally butchered and cut on request, this beef is exceptional.