Shorthorn

€29,00
Shorthorn meatmap

Which cut?

Brothers Tommy and Allan Taylor raise the most magnificent cattle at Heatheryhall Farm in Scotland. Hendrik shares their story in the video below.

Weight: 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.

Origin: Scotland

Maturation: 3 weeks

 


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