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We tried their Australian Black Angus MB3+ Rib Eye dry aged for 6 weeks and 3 weeks; and Australian 30 to 36 months Pasture Fed Angus Beef Rib Eye MB3+ (left to right).
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Each steaks have different textures and flavours. The 6 weeks dry aged rib eye is the best of them.
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The meat is juicy and succulent, and as it slowly melts in your mouth the intense flavour of the beef will make you go MOO MOO.
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Full review of @ginettsingapore dining experience is available at Chubbybotakkoala.com or follow the link at the bio page.
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