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The chicory finishing lends an extra layer of depth and subtle sweetness
Indulge in our Gold medal-winning scotch fillet steak
savory sweetness as they tenderize during cooking
Dry aged for 45-59 days in our German-made DRY AGER™ cabinets- this Frenched Bone in Ribeye Rack will look lovely as a centerpiece on your table
Dry aging enhances the natural flavour of Matangi Angus Beef
30-44 day Whole Sirloin Availability:7 May 2026 The chicory finishing lends anGreat for a crowd Matangi Whole Sirloin dry aged for 30 44 days in our German made DRY AGER cabinets. Dry aging enhances the natural flavour of Matangi Angus Beef, and ensures it is incredibly tender.
