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The King of the steaks, we cut our Sirloins bone-in or bone-out, and age them for a minimum of 28 days.
Cut from ex-dairy cattle, with a huge, lasting flavour
Sirloin steak, bone-in, for extra flavour
Cut from the beef of the moment Old Cow
A classic British roasting joint with superior tenderness
Cut from the loin, a lean, tender steak
A combination of sirloin and fillet on the bone
Sirloin with the bone left in, perfect for roasting
