45-59 day Dry Aged Bone in Ribeye - Half/Whole Rack - Frenched Availability:5 March 2026 The distinctive tang of black

The distinctive tang of black garlic intensified with our own sea salt and is a must for garlic loving foodies everywhere

and a touch of onion for a rich yet subtle flavor the whole family will enjoy

dry-aged for 60-79 days in our German-made DRY AGER™ cabinets

Try me with: Good bread dipped in olive oil

with rich flavors enhanced by the chicory feed

45-59 day Dry Aged Bone in Ribeye - Half/Whole Rack - Frenched Availability:5 March 2026 The distinctive tang of blackDry aged for 45 59 days in our German made DRY AGER cabinets this Frenched Bone in Ribeye Rack will look lovely as a centerpiece on your table. Dry aging enhances the natural flavour of Matangi Angus Beef, and ensures it is incredibly tender.