Description
All our beef is hand selected and locally sourced. We select heifers between 24-30months with a good confirmation and a nice fat cover. All the beef is hung on the bone for a minimum of 28 days this ensures a full flavor and tender meat. This well-marbled cut consists of two lean, tender steaks – the striploin and fillet (tenderloin) – connected by a telltale T-shaped bone.
