Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
Hi Gillian,
Thank you for your feedback.
Bone-in sirloin naturally contains seam fat and connective tissue, which contribute to its depth of flavour but do require careful cooking and slicing across the grain once rested.
If you would like, we’d be very happy to discuss how you prepared the steaks and offer some guidance for next time.
Best regards,
Jorge
