With a long bone that reaches 30 centimetres, this cut – a giant steak, really – will blow everyone away when it reaches the table. People are doubly excited to give it a taste, and not just because of its massive size. While the bone gives it additional flavour, the thickness of this cut, which is aged for 21 days, means that you can cook it slowly without any risk of drying it out and let the flavours get distributed – this is what makes the meat incredibly tender. One taste and you’ll discover beef at its best.

Cooking tip: After cooking or smoking it slowly, quickly grill it on both sides at high heat.