Welcome to the first edition of Cut of the Month – where we shine a light on one cut from the Butcher’s Counter, straight from our butchers to you.
And with winter well and truly here, there was only ever going to be one choice to kick things off: the dry-aged rib-eye on the bone.
Why the rib-eye?
Ask any of our butchers what they’d cook for themselves and this is usually the answer. The rib-eye is the full package – generous marbling running through the eye of the meat, a rich cap of fat that bastes the steak as it cooks, and the bone, which keeps everything juicy and adds that deep, roasted flavour you just don’t get from a boneless cut.
What dry-ageing does
Our grass-fed beef is dry-aged between 30 and 42 days. Over those weeks, moisture slowly draws out of the meat, concentrating the flavour, while natural enzymes tenderise it from within. The result is a steak that’s noticeably more intense – nutty, buttery, almost savoury-sweet – with a texture that melts.
It takes time, patience and know-how. That’s the butcher’s craft, and it’s what the counter is all about.
How we’d have it
Medium rare, seared hard on the open grill so the fat renders and the crust goes deep golden brown. Pair it with a glass of something big and red from the wine list, and you’ve got the perfect antidote to a grey Bondi winter afternoon.
Dine in or take one home
See it in the display, point, and we’ll cook it for you. Or grab one from the Butcher’s Counter to take home — our butchers will happily talk you through resting times, pan temps and everything in between so it turns out perfectly in your kitchen.
The counter is open 7 days. Come say ciao to the rib-eye before the month’s out.
Macelleria Bondi · G09/180 Campbell Parade, Bondi Beach · Open 7 days · No bookings required
