Description
Our marvellous free-range, grass-fed sirloin on the bone have been aged to perfection for 28 days. Nurtured on green pastures, where freedom and flavour are the order of the day, our sirloin joints are expertly cut on site from happy, healthy cattle that have roamed freely, grazing on nutrient-rich grass for their entire lives.
For 28 days, our expert butchers carefully monitor and adjust the conditions, ensuring the meat reaches the peak of tenderness and flavour. Each day, natural enzymes work their magic, enhancing the taste and creating an unforgettable dining experience.
Sirloin on the bone, as the name suggests, includes a portion of the bone left intact, which adds an extra layer of flavour and visual appeal to the dish. The bone acts as a conductor of heat during cooking, helping to distribute the flavours and enhance the overall taste of the meat. Additionally, cooking meat on the bone can help retain moisture, resulting in a juicier and more succulent final product.
When it comes to taste and texture, both variations can be equally delicious. However, some people believe that sirloin on the bone offers a slightly richer flavour due to the bone’s presence during cooking.
