Pick n Pay Catalogue - 2019/10/17-2019/10/27 (Page 5)

beef up! dry-aged cuts the season than to enjoy a gourmet-style braai? we have loads of mouthwatering cuts to choose from the dry-ageing process is a slow maturing process that tenderises the meat and intensifies the flavour this is rib-eye steak still on the bone cooking meat on the bone keeps it juicy of fat on the outside and the inner meat thermometer perfectly cooked steak every time bleu = 50°c rare = 55°c medium = 60°c well done = 65°c and above rib-eye steak prepared from the eye cut is marbled with the meat deliciously moist and flavourful "my favourite cuts are rump and favourite cut" wagyu rib-eye steak per kg