32 Days Dry-Aged Aberdeen Angus Sirloin Joint
Region: Holme Valley, West Yorkshire, UK
Shelf Life: Min. 6 Days
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 Serves: 4 |
1 X 750g (1.7lb) |
£26.95
/ £26.95 each |
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Serves: 6 |
1 X 1.25Kg (2.8lb) |
£44.95
/ £44.95 each |
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Serves: 8 |
1 X 2Kg (4.4lb) |
£68.95
/ £68.95 each |
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Free Range
Can Be Frozen
Grass Fed
Great Britain
Native Breed
Our classic roasting joint, boasting the outstanding marbling and rich flavour that makes it so prized, and a must for special occasions, or discerning roasts. Ours are sourced exclusively from grass fed herds to promise ample marbling, before being dry age matured by our Master Butcher to relax the meat to tenderness, and to concentrate the luscious beef flavour.
Unparalleled in reputation, the Aberdeen Angus is Britain’s favourite breed, but is equally revered in the steak cutting traditions of Argentina, the United States, and South Africa. Its popularity is a direct consequence of the marbling that evenly runs through the meat to give the beef its renowned rich and indulgent flavour. Due to its quality and popularity, we hang prime Angus beef the year round, always sourced from grass fed, free range herds.
Tasting Notes: Rich, Creamy, Indulgent
Prime British beef, the sirloin along with the fillet, is the most precious cut of the beast for the butcher. The pedigree of our beef and the quality of their diet means ample marbling which is essential for tenderness and succulence. This joint is dry aged to concentrate the flavour, before being carefully prepared and rolled by hand for a neat roasting joint.
A chef's favourite for its deep flavour and juicy succulence, the Sirloin is ideal for easy carve celebration joints whatever the time of year, 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 succulence, or consult our cooking tips.
How to cook your Sirloin Joint
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