The cube roll or Ribeye fillet sits between the chuck and the striploin muscles over the back of the animal and is a very tender, moist and flavourful cut of beef perfect for a special roasting occasion. Given its tender nature it can also be sliced into steaks to grill or strips to stir-fry. Our Certified Angus Beef is imported chilled directly by us from Australia and never frozen.
Just the facts
- Imported from Australia
- Certified Angus Beef Grain-fed
- No antibiotics or hormones from birth
- Fresh, never frozen
What is Butter Dry Aging?
Dry aging is a traditional method used to improve the flavorand tenderness of beef. During this process, the meat is stored in a controlled environment where it loses moisture, concentrates its flavors, and allows natural enzymes to break down muscle fibers, resulting in a more tender texture.
Butter dry aging takes this process a step further by encasing the meat in a thick layer of butter. This not only seals in moisture but also infuses the beef with a rich, creamy flavor. The butter acts as a barrier, protecting the meat from oxidation while allowing it to age gracefully, developing complex and savory notes that are simply unmatched.
- Cooking Instructions: Your steak will arrive encased in butter. Simply peel off the butter, lightly season the steak with salt, and let it rest in the fridge for 2 hours. Then, heat your pan and sear the steak for 5 minutes on each side. Allow the steak to rest for 10 minutes before indulging in a truly exceptional dining experience.