PRIME RIB 800G
30 day wet aged
30 day wet aged
30 day wet aged
30 day wet aged
35 day dry aged

The crown jewel and a first time in South Africa. The top cap of the ribeye we all fight over. Massive marbling. Massive flavour.
The flank is a cut that stands out for its marbling and flavour.
A cut that has become more popular over the years. Slow cooking on the Josper sets it apart.
A good showing of dry aged rib steak, also the chef’s favourite.
Open-flame grilled to enhance the superb marbling of this cut.
42 day aged Wagyu cut with a particular sweetness that sets it apart from other beef. Perfect to share as a start to your meal.
A secret little cut from the top-marbled piece that only produces two portions.










