A classic bistro cut that shouldn’t be ignored, our Bone In Sirloin is a Dry-Aged steak that is big on both flavour and tenderness. Dry-Aged for a minimum of 35 days and cut on the bone for maximum flavour, we think this is a super cut that bridges the gap between large ‘bone in’ cuts and smaller boneless steaks.
The Sirloin offers consistent marbling throughout that bastes the meat during the cook and the bone offers rich, earthy flavour after being Dry-Aged. Together the Bone In Sirloin brings the best of both worlds.
A smaller sharing steak, it is well suited to cooking over coals but will be just the ticket in your cast iron pan.
We are passionate about our Beef!