Thickly-cut sirloin left on the bone to maximise flavour - from the rib-end of the loin.
Our grass-fed, dry-aged wing rib steaks are a hugely popular cut amongst our chef community. Also great on the bbq and perfect for two to share!
Heritage breeds are slow-maturing and 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!
