Dry-Aged Australian Ribeye


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Dry-aging meat is a technique that allows the natural enzymes present to break down the fats, protein and muscle tissues, resulting in improved depth of flavour and texture of meat.


  1. Shelf Life: 5 Days
  2. Condition: Chilled (4°C)
  3. Origin: Australia
  4. Brand: Swiss Butchery
  5. Recommendation: À la minute steak
  6. Per Unit Weight: Approx. 180g - 220g Each

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