Pastured beef sirloin steaks dry aged

Each steak is approximately 270-280 gm and is cut from a whole sirloin that has been dry aged from between two-three weeks. 

Beef sirloin is a prime cut that is lean, firm textured and flavoursome. Roast or barbecue - best cooked rare to medium rare and left to rest for at least 10 minutes after cooking.

This product is fresh, not frozen.