Description
These super indulgent Manning Valley 45 day dry aged florentine steaks with a marble score of 3+ 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.
Peter (verified owner) –
Nice piece of meat, well received by table of three. Cooked indirectly over charcoal to 120F then seared briefly directly on coals and rested. Tips for good results: remove from fridge for at least 1-2 hours, cook at low to medium heat for consistent level of “doneness” and ensure resting. Finishing on end bone for 10-15 mins will help cook meat closest to bone. Decent meat thermometer (preferably bluetooth) is invaluable.