Our beef is Grass fed in the Victorian highlands for 200 days, before being processed and Dry-Aged for 30+ Days, resulting in 400gm of tenderness & pure heaven.

This is a must try, and a favourite amoung chefs all over Melbourne.

Dry Aged 30+ Angus Porterhouse On The Bone 400 gm each

  • Approx 400gm, 1 each Dry Aged Wagyu Porterhouse Steak on the bone. 

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