Selected for us by small-scale, traditional farmers from Ireland, whose cattle are fed nothing but pure grass. The meat is creamy yet firmly textured. That’s also why we take extra care with the ageing process.

The sirloin is cut from the short loin, which makes for a leaner cut than the côte à l'os. It has been completely deboned and is an ideal size for two.

aged for 4 weeks

Which cut

close menu