32 Days Dry-Aged Hereford Sirloin Joint

Region: Holme Valley, West Yorkshire, UK

Shelf Life: Min. 6 Days

Buying Options
Serves: 4 1 X 750g (1.7lb) £26.95
/ £26.95 each
Serves: 6 1 X 1.25Kg (2.8lb) £44.95
/ £44.95 each
Serves: 8 1 X 2Kg (4.4lb) £68.95
/ £68.95 each
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.

The Hereford is most at home on lush grass meadows, like those to be found in the fertile Welsh Marches. In the Dales this heritage breed is more often than not found grazing on the flat valley bottoms, where they convert pasture into the luscious beef that made the breed so popular during the agricultural revolution of the 1700s. The Hereford’s winning quality is the neat layer of fat to be found on its cuts, which gives the beef succulence and its hearty and beefy flavour.

Tasting Notes: Classic, Beefy, Deep

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.
a knife and fork icon How to cook your Sirloin Joint a pdf icon