32 Day Dry Aged Sirloin Roast Joint
£24.99 – £124.99
Cut from our whole loins of beef our butchers remove the T bone part of the Loin before cutting the Sirloin to size, on the smaller joints we tend to use centre cut and for our larger joints over 3kg we will use centre and wing rib cut.
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.
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