45-59 day Dry Aged Bone in Ribeye - Cowboy Steak
45-59 day Dry Aged Bone in Ribeye - Cowboy Steak
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Grass Fed Only

45-59 day Dry Aged Bone In Ribeye - Cowboy Steak (approx 1-1.25kg)

From $94.95 per kg

Indulge in our Gold medal-winning bone in ribeye steak (cap on), dry aged for 45-59 days in our German-made DRY AGER™ cabinets. Read More

*For weight based products an exact price will be given when your order is packed and the total will be adjusted, if necessary before your credit card is charged.

Please note, on placing your order, you will receive an estimated total cost (the maximum amount you will be charged). Once our butcher has prepared your cuts and we know their exact weight, you will be charged the actual amount for your order on the day it is dispatched. Your order will be carefully packed by our team in chilltainers with ice packs and will be delivered via Overnight Courier Nationwide.

A closer look at the Bone In Ribeye

Incredible texture, intense flavour (deeply beefy, nutty and almost cheese like aromas)- dry-aged beef is known by beef connoisseurs as “the King of Steaks”.

Please note: Optimal tenderisation occurs within 28 days of dry aging. Only flavour and texture will continue to intensify after this point.

Bone In Ribeye Cowboy Steak

Cooking Instructions

We recommend reverse searing your Bone in Ribeye Steaks.

Bring your beef to room temp, and season with olive oil and salt. Preheat oven/bbq to 105 deg celcius and cook the beef until it reaches an internal temp of about 46deg (this can take 40-50 mins for a tomahawk). Then rest beef for 10 minutes or so. 

 Heat a skillet with oil or bbq until smoking hot and sear the outside of the beef for 1-2 minutes on each side, until the internal temp reaches 54deg for medium rare. 

 Alternatively, you can sear straight out of the oven/bbq and then rest. 

Season to taste and indulge!

Crafted with precision...

Matangi Angus Beef is reserved for New Zealanders – meat connoisseurs, Kiwis or friends of Aotearoa who live here or visit – who want to experience the best grass-fed Angus beef.

Our meat is a luxury product perfect for special occasions. Offering a superior experience, we go the extra mile from breeding our own closed herd, with no butchering before 24 months, to hanging and dry ageing the quarters on the bone for three weeks before our in-house butchery team does the fine cutting. This produces the well marbled and succulent cuts our discerning customers expect and desire.

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Our mission...

The best grass-fed Angus Beef for Kiwi meat lovers.

The quality of our land is a key ingredient to raising healthy, strong and ultimately flavoursome Angus cattle. We breed and raise our animals over two properties within the Tuki Tuki catchment. Lush grass on nutritious soil, clean water in every paddock, shady trees, all contours of landscape – the perfect backdrop for contented animals. And we're constantly improving these wonderful places by planting native trees, fencing off creeks, protecting the soil and our water sources.

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