• A Dry Aged Grain Fed Sirloin beef steak.

Dry Aged Grain Fed Sirloin


As far as steaks go, Sirloin is relatively low on intramuscular fat. That makes the steak leaner and healthier, but also a little more difficult to cook with the possibility of becoming a bit tough. But, the dry-ageing process gently breaks down the fibres of the meat before it's cut and cooked, so with a dry-aged Sirloin, the risk of a tough steak is all but gone.

All you're left with is a lean, super flavoursome steak that is tenderised by ageing rather than fat. If you're a meat-lover that finds the super marbled cuts too rich, then Sirloin is your man.

Hand cut to approximately 250g.

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