A proper tasty, boneless strip sirloin joint to be enjoyed for a bit of an indulgent Sunday roast. Super easy to carve as it’s off the bone, the joint is is taken from a muscle that does little work, keeping the meat tasty, tender and succulent. Serve pink and expect no leftovers!
Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.
Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Chuck some peeled garlic, sage, thyme, salt and pepper into a blender with a bit of olive oil. Rub this paste into the joint. Let it marinade for at least 3 hours. Place it into a preheated oven at 240°C for 15 mins, then reduce the temp to 180°C for another 35 mins. Let it sit for 20 mins in a warm place before serving. Tasty.Check out more recipes
Derived from the Old French ‘surlogne’, literally meaning ‘above the loin’. It is a tender cut, and it’s excellent fillet-like texture has earned the Modern French name ‘faux-filet’; ‘false fillet’