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From the middle back, sirloin is good in size with a tasty layer of fat, as well as a good marbling on the inside making it tender and succulent. Dry aged for a minimum of 28 days.
Hand-cut using the finest traditions of west-country artisan butchery.
From the middle back, sirloin is good in size with a tasty layer of fat, as well as a good marbling on the inside making it tender and succulent. Dry aged for a minimum of 28 days.
Hand-cut using the finest traditions of west-country artisan butchery.