This expensive cut of beef is available in the buffet, so imagine having unlimited portions of this prized beef. This meat was also dry-aged *in-house* to intensify the flavour of the beef. Yes, I was surprised to know that Carvery actually has their own dry aging facility.
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It's soft, sweet, and juicy - definitely good enough to be served ala carte at a premium in steakhouses, so don't miss this. The Chef only preps it with a touch of salt and pepper before it is slow-roasted in the oven till medium-rare and pink on the inside.
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Taken during an invited tasting.