32 Day Dry Aged Bone In Sirloin Steak

32 Day Dry Aged Bone In Sirloin Steak

32 Day Dry Aged Bone In Sirloin Steak


Cut from our whole loins of beef our butchers remove the T bone part of the Loin and Wing Rib before cutting these incredible bone in sirloins from the centre cut. The bone adds a better flavour to the beef whilst cooking and also protects it during the cooking process.

If cooking on the BBQ this is a great choice to be able to cook it slow and low over some coals if choosing a larger joint or for a intense quick cook if choosing a few of the 500g options.


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Our Beef is sourced from British Farms who are dedicated to working with Rare and endangered heritage Breeds such as Dexter and Short Horn

Dexter and Short Horn have been our preferred Breeds since we started Larder. The consistency of marbling, flavour and size has always been left in the hands of the farmers and their methods.


Provenance & Methods

We work  with Farms located in England and Scotland for our bone in Beef allowing us to work closer with the farmers and abattoirs.

Sustainability and animal welfare is at the forefront of the rearing process for our farmers and their just as passionate about it as are we. Traditional methods and good animal husbandry has always ensured a quality finished product for our business.


Dry Aging Process

Our specialist fridges are fitted with fans and dehumidifying temperature controlling machines which ensure bacteria count and humidity are controlled during the aging process.

Dry aging also changes the texture of meat. Muscle cells are made up of mostly molecules and proteins. Dry aging encourages the enzymes to break down these molecules. As the enzymes transform the molecules of the meat, the internal structure breaks down, making it more tender



Additional information


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