你可在這裏找到所有你喜愛的 Feather & Bone 牛肉，所有肉類可從門市分店肉類專櫃或網店購買。從屢獲殊榮的澳洲農場精心挑選，確保他們是最高等級。你可選購各種各樣的牛肉，從有機草飼牛肉，到穀飼牛扒或乾式熟成的整塊牛肉。產品包括和牛肉眼扒、乾式熟成帶骨牛扒、西冷、T 骨及封門牛柳。從BBQ燒烤到烤肉，我們能滿足你的所有需求。
Feather & Bone 設有自家乾式熟成設施，門市均提供乾式熟成服務，詳情請參閱以下資訊。
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.