Ownself Make Dry Aged Beef

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Kagoshima A3 Wagyu (Dry Aged 30 days) 49/100g
Kagoshima is a leading livestock producing prefecture in Japan. It is also the largest producer of the Japanese Black Cattle (Kuroge Wagyu), which is famous for its superior meat quality. The Kagoshima Kuroushi beef is highly regarded for its exceptional taste.
Dry aged for 30 days, the A3 wagyu is the right mix of marbling and sweet beef, resulting in an intensely nutty and sweet treat. Finish with brown butter, sea salt and freshly cracked red peppercorns.

Sanchoku Beef F1 WAGYU OP RIBS BONE IN, MB 5, 18.80/100g
(Dry aged for 60 days to maximise flavour and tenderness)
SANCHOKU WAGYU
The Japanese philosophy of Sanchoku follows the principal of food and produce being “direct from the source”.This practice promotes transparency between customers and producers, championing the production of the highest quality produce and care to animals. Our Sanchoku Wagyu beef honours this philosophy, blending the finest Japanese Wagyu genetics with the supreme quality and purity of Australian beef.


Union Station Bone In Rib Eye BEEF, Australia (Dry Aged 30 days) 8.80/100g
The Union Station pasture fed beef is a superior range of free-range, hormone and antibiotic free, quality meat for a discerning market. Grown in pristine Woolsthrope, Victoria, it is dry aged for 30 days, resulting in a delicious juicy and tender steak.

Served up with Uni or with a drizzle of brown butter. Packed with so much flavour that all you need is sea salt and pepper.

Pure Black 100% Grass Fed Angus Beef Bone In Rib Eye, Australia (Dry Aged 30 days) 9.80/100g
Pure Black Grass Fed Angus beef is grown in southern Victoria & Tasmania, regions renowned for abundant rainfall, clean air and a pristine environment.

Young cattle thrive on green pastures in a relaxed setting to ensure their meat is beautifully soft and tender without the need of added hormones. This region is home to many premium breeds, but the real king of Pure Black Beef is Angus, trusted in fine dining restaurants across the world. Pure Black Beef is guaranteed to be tender, juicy and full of flavour.


Stanbroke Signature Black Angus Bone In Rib Eye, Australia (Dry Aged 60 Days), 11.80/100g
Pure Angus cattle are raised on natural pastures before being finished with a proprietary grain feed for intense marbling and flavour. This primal cut of beef, rack of 7 ribs, is dry aged for 60 days to further intensify flavour, resulting in an extremely juicy, tender and flavourful steak.