The go-to cut when it comes to dry-ageing, rib-eye is prized for its liberal marbling that gives tenderness and flavour when cooked. Its richly flavoured meat intensifies in the dry-ageing process, delivering intense savoury notes as well as hints of blue cheese, mushrooms and earthiness. As moisture is removed, intra-muscular enzymes soften the cellular structure of the meat increasing the tenderness and enhancing the texture in general. Keeping the bone attached enhances the flavour further creating a finished product beyond compare.

Our dry-ageing process involves careful monitoring of your slab through the ageing period by our expertly trained butchers and our state of the art dry-ageing facilities. The slabs are held in dry-ageing cabinets that strictly control the temperature and humidity of the meat, ensuring a product and process that is totally safe and hygienic.  For more info about the dry-ageing program at Feather & Bone please visit our blog. 

The slabs vary slightly in weight, before ageing this Rib-eye Slab weighs approximately 9kg.

Please note, dry-ageing is for pre-order only.