This superior joint of beef is dry hung on the bone for an absolute minimum of 4 weeks. It has the smooth grain of a sirloin steak and has an outer layer of fat which means it will stay succulent and be full of flavour.
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.