Salt Moss Dry Aged on the Bone for at least 28 days
Hanging on the bone in a Salt Moss Dry Aged Chamber, this boneless rib steak takes on a fulness of flavour that can come only from its unrivalled marbling and distinct nut of fat.
The steak lovers paradise is entered and can only be challenged with the addition of the bone
Individually Vaccuum Packed
SKU: KET1605
