Old World Beef 60 Day Dry-aged Galloway Sirloin Steak
Region: Farmison & Co Trusted Farm, UK
Shelf Life: Min. 6 Days
Located between the rib and the fillet, the sirloin steak is a moderately tender cut with no bones and less fat than some other cuts. Our Old Yorkshire Cow sirloin has acquired a distinctive taste profile from years of grazing on the unique flora and fauna of Yorkshire Limestone country before being expertly dry aged to relax the meat to tenderness. Cut fresh specifically for your order, expect a taste sensation.
The Galloway, likes its ‘belted’ cousin, is a hardy heritage breed that promises a leaner finish to its beef. The breed’s ability to thrive in tough climes has seen herds spread to all corners of the globe, but they are most at home in the pristine upland landscapes of Northern England and the Scottish Borders. Here they mature at their own pace on wild grazing. That means flavour is given a chance to develop naturally, with their diet giving the meat its juicy character, and gamey flavour.
Tasting Notes: Creamy, Traditional, Grassy
Sirloin comes from the French “sur la longe” or above the loin from where it is cut. Ours are dry aged matured in our dedicated drying room, before being prepared into neat steaks. Our Sirloin Steaks boast the characteristic marbling that explains its reputation for taste and which to a butcher is a sign of the meat’s quality, promising tenderness and flavour when cooked.
This is the best of British steak, prime and flavoursome, for a real Saturday Night treat especially when served with home made chips and a Bordelaise sauce. We recommend serving our Sirloin Steaks rare or medium rare for optimum taste and eating, while if you're unsure as to how to get the perfect finish for your steak please see our cooking tips.