From the Highlands of Scotland, quite simply the very best for flavour and succulence!
Our supplier’s 28 Day Dry Aged Sirloins were finalists at the Scottish Food and Drink Excellence Awards, impressing the judges with both their tenderness and flavour.
The cuts are hung in a dry, cool environment for between 21 and 28 days. During this time, the muscle tissue loses water through evaporation which has the effect of intensifying the flavour of the meat and results in less shrinkage during cooking.
(Aged to order – four weeks’ notice required)
