Description
For those who love thicker steaks, our on-the-bone rib eye steaks are a welcome treat. The strip of fat that runs through the grass-fed rib steak melts into the meat like a dream. And once the meat’s done, don’t let decorum stop you from savouring the bone — it’s never stopped us. Approximately 500g each.
About Peter Bouchier
We are dedicated to providing our customers with the best meat and products you'll find anywhere in Melbourne. We do things properly, and we're not interested in cutting corners. That's what we mean when we say 'butchers of distinction'.
We get asked about pronunciation a lot, so for our curious customers: 'Bouchier' rhymes with 'voucher'. But Peter and Sue are happy to answer to your best guess.
We source all our meat from the leading free range producers in Victoria and NSW. We choose suppliers who share our passion for quality meat, as well as animal welfare and sustainability.
We also have strict requirement for the size, type, and quality of meat we accept from our suppliers, so we can always ensure a consistent and high-quality product for our customers.
(Website)
