Sirloin with its creamy white layer of fat on the outside is a tender and flavoursome cut.
Benefitting from fast, high cooking temperatures its rich, beefy flavour can more than stand up to bolder sauces and accompaniments such as peppercorn.
- Dry-aged for a minimum of 28 days.
- Grass-fed, responsibly reared, free range.
- Reared in the Glens of Scotland.