Our standout choice, the signature Bone-In Rib-Roast with its elevated flavour profile reigns supreme as the most desirable of all beef roasts. A timeless selection for celebratory occasions, with impressive presentation and a delightful taste it offers a perfect balance of flavour, fat and tenderness.
This exceptional cut is pasture fed and then fattened for 200 days on corn meal before spending only 14 days in our salt aging chamber. Our process is akin to the iconic "Grill" restaurant in New York, who only utilize un-aged ribs for their legendary 4 hour spit-roasted Prime Rib. We believe that roasting the meat mimics the dry aging process of beef, and can result in over intensifying its flavour. However, we also recognize that excessive moisture loss may negatively impact the final flavour profile of the beef. Therefore, we opt for a shorter aging period to achieve a delicate balance between flavour enhancement and preserving the juiciness of the meat. However if you really crave the more pronounced flavour of a dry aged rib roast then check out our Chilean Wagyu/Angus cross which has a little more marbling and has been salt aged a minimum of 28 days.
Fully trimmed and presented with cap off this is pure prime rib or in laymen's terms we have removed the cheaper cut around the ribeye called the fat cap that most butchers leave on to bulk out the weight. This muscle is more suited to braising than roasting and ground up makes for an excellent chilli. Look out for our specials of house made triple ground USDA prime beef.
| Fresh | On the bone| 2.25-4.5kg | Serves 6-14 |
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