Signature Cattleman’s Cutlet A true showstopper for the serious steak enthusiast. Also known as the Bone-in Ribeye, the Cattleman’s Cutlet is preferred by those who value both visual presentation and deep, marbled flavor. Sourced from premium Australian beef, this cut is left on the bone to enhance its rich, buttery profile. Whether you're firing up the BBQ or using a heavy cast-iron skillet, this cut delivers a legendary dining experience. The Butcher’s Tip: The Reverse Sear For a thick cutlet like this, we recommend the Reverse Sear. Preheat your oven to 120°C and cook the steak until it reaches an internal temp of 45°C. Then, finish it in a screaming-hot pan with butter and garlic for 1 minute per side. The most important step: Because of the bone, this cut holds significant heat. Let it rest for a full 10 minutes before slicing to ensure the juices settle back into the meat. This product is sold by each with a min weight of 500g
