Dry-Aged Retired Dairy Cow - Pub Rump 500g
The ultimate sharing steak. This pub rump draws its character from the distinct muscles of the rump, each contributing something different to the plate.
Defined by its signature yellow-hued fat and beautifully dispersed marbling, this Retired Dairy cow is shaped by years of slow, grass-fed grazing across the lush pastures of Gippsland, followed by an extended stay in our dry-ageing room. The result is something most people never get to taste.
We recommend consuming this product within 3 days. Not suitable for freezing due to the dry-ageing process.
Inspiration: Marinate for a couple of hours with fresh thyme, oregano, garlic and olive oil. Best grilled on a BBQ or over coals and served simply, letting the dry-aged flavour shine.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Dry-Aged Retired Dairy Cow - Pub Rump 500g
Dry-Aged Retired Dairy Cow - Pub Rump 500g
The ultimate sharing steak. This pub rump draws its character from the distinct muscles of the rump, each contributing something different to the plate.
Defined by its signature yellow-hued fat and beautifully dispersed marbling, this Retired Dairy cow is shaped by years of slow, grass-fed grazing across the lush pastures of Gippsland, followed by an extended stay in our dry-ageing room. The result is something most people never get to taste.
We recommend consuming this product within 3 days. Not suitable for freezing due to the dry-ageing process.
Inspiration: Marinate for a couple of hours with fresh thyme, oregano, garlic and olive oil. Best grilled on a BBQ or over coals and served simply, letting the dry-aged flavour shine.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The ultimate sharing steak. This pub rump draws its character from the distinct muscles of the rump, each contributing something different to the plate.
Defined by its signature yellow-hued fat and beautifully dispersed marbling, this Retired Dairy cow is shaped by years of slow, grass-fed grazing across the lush pastures of Gippsland, followed by an extended stay in our dry-ageing room. The result is something most people never get to taste.
We recommend consuming this product within 3 days. Not suitable for freezing due to the dry-ageing process.
Inspiration: Marinate for a couple of hours with fresh thyme, oregano, garlic and olive oil. Best grilled on a BBQ or over coals and served simply, letting the dry-aged flavour shine.
