Dark Red Sirloin

Sourced from Fresian and Fresian crossbreeds. The maturation/rearing process is far longer (four years) than the normal farming practices (up to two years). This allows for a distinctive depth of flavour to form over time.

A notifier of this longer maturation process is a yellowing of the fat. Carotenoid pigments within grass trigger this natural yellowing. Therefore the longer a cow grazes on grass, the more distinctive the yellow colour will be. This is why beef from a purely grass fed Fresian reared for four years looks like this! 

Carotenoid pigments (especially b-carotene) are metabolised to vitamin A. This is a vitamin essential to many body processes.

Once the maturation is complete, our expert farming partners (Tamaco) then hand select the Dark Red Beef with exceptional levels of marbling for us.

Finally, it is dry-aged to enrich the incredible flavour profile even further.

Some of the finest beef we have seen and tasted this year!