Thickly cut sirloin left on the bone to maximise falvour - from the Rib end of the loin, our grass fed, dry aged wing rib steaks are a hugely popular cut amongst our chef community - great on the bbq and perfect for two. Heritage breeds are slow maturing, it is this additional time that allows marbling and real depth of flavour to develop. Couple this with proper maturing in our himalayan salt chamber, allowing the beef to mature, tenderise and concentrate in flavour and you have a steak to celebrate.
