These super indulgent Gippsland 30 day dry aged florentine steaks with a marble score of 4+ were originally destined for some of the Hunter Valleys best restaurants…
There loss is your gain! All steaks were professionally dry aged by Michael and his team at The Hungerford Meat co in Branxton and then individually vacuum sealed for transport.
Go on treat yourself!
For optimal results cook to rare/ medium rare over coals then wrap and rest for 20-30min. Once rested cut filets from bone and slice across the grain on an angle.