Sirloin Of Beef 60 Day Dry-aged Grass Fed Heritage Breed
Region: Farmison & Co Trusted Farm, UK
Shelf Life: 6 Days
Our classic roasting joint, boasting the outstanding marbling and rich flavour that makes it so prized. Our Master Butcher selects prime cuts for our dry-aging room and expertly matures these joints for longer. Through dry-aging for 60 days, the meat loses moisture naturally, relaxing the grains into utter tenderness and enhancing its exquisite flavour. The longer the beef matures, the more the flavour intensifies, so this cut is truly a cut above, perfect if you prefer a richer, deeper taste. Our beef is sourced exclusively from grass fed, heritage breed herds reared naturally and free to roam the dales and fells of Yorkshire, Lancashire or Cumbria for a centrepiece worthy of the most discerning of festive gatherings.
The sirloin is the most precious cut of the beast for the butcher. The pedigree of our cattle and the quality of their diet means ample marbling which is essential for tenderness and succulence. At 60 days dry-aged, the maturity of the joint sets it apart as a very special cut. It is carefully prepared and trimmed to order by our Master Butcher, before being delivered fresh, direct to your door.
A chef’s favourite for its deep flavour and juicy succulence, this flat sirloin is ideal for an easy carve celebration joint, served alongside traditional roast potatoes, Yorkshire puddings and creamy horseradish sauce. To infuse the joint with aroma, try roasting on a trivet of onion, carrots and celeriac and consult our cooking tips to get the most from this outstanding joint.
|OUR RECIPE TIPS FOR COOKING YOUR FLAT SIRLOIN|