Sirloin steaks with more marble (fat throughout the steak) are likely to be tasty succulent.
Buxton Butchers have a unique way of Dry ageing their meat. They use a Himalayan Salt Ageing Chamber which ensures that the dry-age steaks truly are a cut above the rest.
Dry Aged for a minimum of 28 days before hand-selecting them for butchery.
With a distinctive rich colour, tenderness and incredible depth of flavour, they simply taste outstanding!