60-79 day Dry Aged Bone in Ribeye - Tomahawk Steak unit-2000-grams (Please note: Optimal tenderisation occurs

(Please note: Optimal tenderisation occurs within 28 days of dry aging

This exotic blend of slow cooked Marlborough black garlic and original Opito Bay sea salt brings about a culinary explosion of umami flavour

Thinly sliced to 2mm

artisan sea salt reflects the mineral rich ocean sea water of Opito Bay

The Beef Eye of Round Steak comes from the bottom of the round (back leg) of the beef

60-79 day Dry Aged Bone in Ribeye - Tomahawk Steak unit-2000-grams (Please note: Optimal tenderisation occursIndulge in our Gold medal winning Tomahawk steak, dry aged for 60 79 days in our German made DRY AGER cabinets. Dry aging enhances the natural flavour of Matangi Angus Beef, and ensures it is incredibly tender.