Approx. 250g beef sirloin.
A happy compromise between fillet (tender) and ribeye (tasty), sirloin offers the best of both worlds. Dry-aged in-house, sirloin will have a nice layer of fat running on top. The yellow colour is an indication that the animal has been reared on natural pastures, eating grass.
We source our animals from small, independent farmers. We choose them based on what the animal ate and how it was treated. Everything we buy, as a result, is grass-fed and pasture-reared. We buy whole carcasses, allowing us to work with specific cuts and maintain full traceability of the product. All our beef is dry-aged for an absolute minimum of 14 days but closer to thirty days, on average.