Miguel Vergara Aberdeen Angus Sirloin Steak
Farmer: Miguel Vergara. Their process is considered the highest standard in animal welfare, with comfortable conditions specifically created to maximize development of the colour, juiciness and intra-muscular fat.
Breed: Aberdeen Angus. A tranquil and docile temper are the personality features of this breed, that give its meat a unique flavour and texture. These attributes, alongside the special breeding of the animals under strict parameters that guarantee its welfare, allow the greatest kitchens to enjoy this superior Spanish beef.
Diet: 300 day grain fed. Mixing top-quality cereals, legumes, oils (mainly soybeans) and straw to provide a balanced diet adjusted to the needs of each phase of growth.
Butcher's note: We have not seen marbling like this in Angus beef before. It is sensational and will be the talk of the table at any dinner party.
Cut: Cut along the bone and keeping the fat cover.
Ageing: During 21 days the loins of Angus will rest in dry aging cameras where the meat acquires a special feature of tenderness. The duration of the drying is what gives every piece an intense flavour, ideal for refined palates.
Condition: This is a fresh product. You will receive it chilled.
Upon ordering, you can choose a delivery date and time to suit you. All orders are sent in our re-enforced chilled packaging to ensure produce is well-protected during transit.
Orders Over £100 - Free Delivery
Orders Under £100 - £9.95 Delivery Charge
Further info on delivery times can be found here.
We provide some of London's finest restaurants with quality gourmet produce. If you would like further information on our wholesale service, please call 020 7248 3569 or email email@example.com for any wholesale meat enquiries.
Uruguay has the perfect climate. Clean air, plentiful water and lush green pastures, to allow Hereford and Angus breeds to range and graze freely, to eat and live naturally – reducing stress and promoting better animal welfare.
Santa Rosalia go to extraordinary lengths to ensure these cattle produce some of the world’s finest beef. They are Spain’s oldest producer of Wagyu beef and since 1992 has been supplying some of the best Japanese and Michelin starred restaurants in Spain. This beef is dry aged for 30 days from cattle up to 40 months.