Whole Caveman Cut | Slow-Smoked, 30-Day Dry-Aged Black Angus

30-day dry-aged Black Angus, on the bone. Slōw-smōked 20 hours over oak. Pre-order, made to order. Feeds 6–8.

The cut you grew up seeing in cartoons, finally real. A whole bone-in cut of 30-day dry-aged Black Angus, rubbed with salt and black pepper and smoked for about 20 hours over real oak. Dark, peppery bark outside. Inside, meat that lets go of the bone when it's ready, and not a minute before.

This is a pre-order. We smoke to order: no walk-ins, no leftovers, no shortcuts.

What you get
One whole caveman cut, bone in, hot off the smoker and wrapped in butcher paper. Average weight 3–4 kg raw. Feeds +8 generously.

How it works

1. Place your order and pick your delivery date (3 days minimum, please; bark takes time)
2. We confirm your slot
3. We smoke, low and slow, the way it should be done
4. We deliver, hot, wrapped, ready to carve

Why the caveman cut
Some meals should be eaten the old way. The bone stays in for the whole cook, and it earns its place: it's the handle, the centrepiece, and the reason nobody at the table is looking at their phone. Put it in the middle and let people work for it.

On the meat
Black Angus raised at 1,800–2,300 metres, grazing across 140+ plant species. Dry-aged 30 days at 1–3°C and 80% humidity before it ever sees fire. Raw weight before smoking, bone included: what you pay for is the cut we put on the smoker, not what comes off. (Expect 30–40% shrinkage during the cook. That's the price of bark.)

Smōk. Slōw. Seriōus.