I went to a Mornington Prime Cuts during the week. They are a first class Butchers but also have a beef herd called O’Connor Beef. This beef is grass fed in Gippsland which leads to amazing meat.
This video shows them breaking down a 60 day dry Aged piece of beef into Ribeyes (Scotch in Oz). Have a look at the mould growing on the fat cap and how this looks after the trim. I’m very exciting to be eating this over the weekend, it will have a deep flavour and will be very tender.