67-day dry-aged @gundooee_organics wagyu rump, looking fantastic. Based in the NSW Central Tablelands, farmer Rob Lennon grazes wagyu cattle on native pasture for the entirety of their lives, allowing them to express their natural marbling potential, without excessive fat. With more than two months of dry-aging, this rump will have a robust, beefy flavour, with a nice juicy chew. #gundooee #organic #wagyu #beef #marbling #paddocktoplate