Always over 5 years old, our Ex-Dairy Rib On the Bone is a serious investment. Glorious marbling, yellow fat and a flavour that is out of this world good. They tend to be a bit firmer (which we love!) coupled with an unctuous texture and flavour that mean these knock the competition out of the park.
The Ex-Dairy cattle are always rested for a minimum of 12 months out on pasture and fed grass before making their journey here which not only alleviates stress but produces a superior product. TLC is the key to great tasting MEAT!