The Ultimate Sirloin Steak!
Cut between the Fore Rib and the Fillet, the Wing Rib of Sirloin from the renowned Hereford breed is both succulent and tender, due mainly to the grass-based diet.
The process of dry ageing for 42 days draws moisture from the beef which further increases flavour. In parallel, the natural enzymes break down the tissue making the meat even more tender.
Our steaks are cut to either 500grams or 1kg with the "bone in" contributing significantly to the meat’s sensational flavour.