60-79 day Dry Aged Bone in Ribeye - Tomahawk Steak
60-79 day Dry Aged Bone in Ribeye - Tomahawk Steak
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Grass Fed Only

60-79 day Dry Aged Bone In Ribeye - Tomahawk Steak (approx 600g)

From $125.99 per kg

Indulge in our Gold medal-winning Tomahawk steak, dry aged for 60-79 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

Cooking Instructions

Matangi Dry Aged Bone In Ribeye comes “cap on” or ‘frenched”, this will not modify the cooking technique, only slightly the cooking time. If possible, salt your Bone In Ribeye the day before with sea salt flakes, if not get it out of the fridge one hour before cooking and salt it.

Baste all sides with olive oil or clarified butter. Preheat your oven at 240°C (you can also use the indirect heat area of your BBQ). Place a cast iron pot on the stove on high heat, once smoking hot place your Bone In Ribeye inside on the fat side first and sear all sides.

Once seared, remove the pot from the stove and place it in the oven with the Bone In Ribeye sitting on the fat side with the bone up, vertically, so you get even cooking on both sides. Make sure to turn the Bone In Ribeye halfway through the cooking. You can do the same on a BBQ, heat it to full heat (ie 250°C). Sear all sides and then cook in the indirect heat area of your BBQ or place in the oven at 240°C. Cook until it reaches 45 to 50°C internal temperature. Take it out of the heat and let it rest covered in tin foil for 10 min.

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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