Dry-Aged Beef Sirloin Steak ROASTS AND STEWS mustard or marmalade glaze for

mustard or marmalade glaze for a classic finish

Best served medium-rare to medium with simple seasoning to let the quality of the beef speak for itself

The palate is elegant and textural

this cut is slightly smaller and perfect for a mid-week steak night

fresh herbs and salads for an easy sharing meal

Dry-Aged Beef Sirloin Steak ROASTS AND STEWS mustard or marmalade glaze forCut 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