Sirloin comes from the French “sur la longe” or above the loin from where it is cut. Our steaks are dry aged and matured in our dedicated drying room, before being prepared into neat steaks.
Sirloin Steaks boast the characteristic marbling that explains its reputation for taste and which to a butcher is a sign of the meat’s quality, promising tenderness and flavour when cooked.
We source our Beef from John Scott Meats and Lanark Cattle Market, ensuring only the best local produce is selected. We ensure our Beef cattle are strictly grass fed and reared on rich green fields to develop natural marbling and intense flavour.
As a matter of principle we keep food miles to a minimum between ‘Barn and Butchery’ to ensure optimum freshness.
We then hang our Beef for a minimum of 21 days in our Dry Chill alongside Himalayan Rock Salts which enables the muscles to relax, darken, and lose excess moisture.
The result is outstanding Beef, every time.