Cut from the wing rib end of the Sirloin next to the forerib, left on the bone for maximum flavour. Our traditional breeds of cattle are reared on lush pastures in the picturesque Yorkshire countryside, allowed to grow at their own pace - this slow process allows marbling to naturally occur and real, old-fashioned flavour to develop. As such our beef is typically darker in colour and our dry-ageing methods really bring out the best in this heritage breed roasting joint. Chined for easy carving.