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Sirloin on Bone – Wing Rib

Description

Sirloin on Bone – Wing Rib 

Left on the bone for added flavour and succulence, the sirloin is cut from the wing end of the sirloin (next to the forerib). 3 Bone wing rib

Dry-aged on the bone for a minimum of 30 days.

Our grass-fed heritage Sussex breed, slow-reared beef comes directly from our own local farm to our small private abattoir. Provenance, sustainability and ethical farming/butchery doesn’t get better than that! If we do have to keep up with demand by buying extra beef cuts we source from ethical British farms, and as locally as possible.

£95.00

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Our own Abattoir

Our small, fully licensed abattoir is a big reason why our meat is better. Transported only a couple of miles, keeping the animals as stress-free as possible is not only ethical it also makes for much better tasting meat. All animals are stunned by hand before slaughter and a vet is always onsite. The carcasses are hung for MORE METHOD INFO NEEDED We have a purpose-built meat processing and packing facility attached to the abattoir, and this has proven a useful complement to the private home kill services that we are still able to offer local farmers and smallholders.