Sirloin Chop – Grass-Fed, Heritage Breed & Dry-Aged on the Bone
A thick-cut sirloin chop taken from the rib-end of the loin and left on the bone to maximise flavour. Also known as the wing rib of beef steak, this cut is deeply prized for its marbling, tenderness, and character.

Our 800g sirloin chop is dry-aged on the bone for over 28 days in our Himalayan salt chamber, where the beef slowly tenderises and its flavour intensifies. From grass-fed, heritage breed cattle, this is a standout cut favoured by chefs and restaurants alike, and equally impressive when cooked at home. Whether in a hot skillet or over charcoal on the barbecue, it’s perfect for two to share.

Chef George Ryle Inspires
"For a sirloin chop of this magnificence, why not also turn the garnish up to ten. Triple-cooked chips, with the final two cooks happening in beef dripping rather than vegetable oil, and then a hollandaise made with the nutty sweetness of brown butter, rather than the traditional clarified butter. Some watercress and radicchio dressed in a mustard-heavy vinaigrette, just for some balance.

For something a little lighter and more suited to the summer months, why not a simple tomato salad, with the ripest of the season. Dressed simply with olive oil, salt, very finely diced shallot and a touch of vinegar. Lay over some of the best salted anchovies you can get your hands on. Then spoon a load of salsa verde over the carved steak.

A steak like this also holds enough clout to be the centrepiece of a Christmas table, if you are catering for smaller numbers. If you were aiming for a more off-beat Christmas lunch, then perhaps hard fry some sprouts and then dress with fish sauce, lime juice, garlic, sugar and a little water, allowing them to steam through. Garnish with a good sprinkle of sesame seeds and serve next to a bowl of kimchi fried rice. Chrimbo rehashed!"

Looking for something smaller? We also sell individual sirloin steaks and a 450g sirloin steak for two to share.