Beef

Beef

Find all your Feather & Bone beef favourites right here, which you may select from the butcher’s counter at any shop location or online. We carefully select our meat from award-winning Australian farms ensuring they are of the highest grade. You’ll find a good variety of beef ranging from organic grass-fed cuts, to beautiful grain-fed beef steaks or full slabs that are dry-aged (dry-aged in our own dry-ageing facilities – service available at all locations, see details below). Our range includes all the premium cuts like Wagyu rib-eye, dry-aged bone-in steaks as well as the more common cuts like tenderloin, sirloin, T-bone and hanger steak. From BBQ’s to family roasts and for all your entertaining needs, our butcher’s selection is everything you’ll need.
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Beef

Dry Aged Beef

Dry-aged beef is a carnivore’s dream and a specialty here at Feather & Bone. Our butchers go through extensive training to learn about the process so they can prepare your slabs using this “ancient” way of ageing beef to get you set up for the ultimate steakhouse experience at home…but what is dry-ageing you may ask yourself?

It is a process that dates back generations, dry-ageing in a cellar, chamber or cave was the only way to keep beef fresh back then – a tradition that is now highly sought after. 

By leaving the beef in a temperature and humidity-controlled dry-ageing cabinet, the enzymes break down and result in enhanced flavours – umami-like almost; and improves the tenderness of the cut. So how to go about this? Pick your slab - we suggest the bone-in rib-eye steak, from the butcher’s counter and tell the butcher you’d like to dry-age it for x days (we always recommend about a month or so). Once ready, we will give you a call and discuss how you’d like this to be prepared,

to take home steak-by-steak, as a full slab or mince for some fantastic homemade patties – you can also make a reservation and enjoy this in one of our restaurants.

 

Our Cuts of Beef

Whether you’re preparing homemade burgers using grass-fed beef patties made of the finest minced beef, or throwing a Southern-inspired feast for which you’ll need brisket for, understanding the different cuts of beef available is straightforward. From grain-fed rib-eyes to sirloin and hanger steak and from premium Wagyu cuts like the rump – it’s all a matter of personal preference really. To help you out though, here is a list of different cuts of steak we have available on a daily basis.

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