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Best served medium-rare to medium with simple seasoning to let the quality of the beef speak for itself
giving it a subtle smokiness that complements the natural flavour of the meat
each tomahawk weighs approximately 1
The Earl Stonham Wagyu Fillet is a true masterpiece of British beef
the untrimmed rack offers all the tenderness of a French-trimmed rack
Dry-Aged Beef Sirloin Steak ROASTS AND STEWS Best served medium-rare to mediumCut from the loin, beef sirloin steak offers the ideal balance of tenderness, marbling and deep beef flavour. A natural fat cap and light marbling throughout the muscle give the steak its richness, while helping it remain tender during cooking. Sourced from grass fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each sirloin is dry aged for a minimum of 28 days. This ageing process allows
US$ 20.00
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