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Dry Aged Sirloin Steak
Dry Aged for 28 days to create a tender superior flavoured beef. This process evaporates moisture...
Dry Aged for 28 days to create a tender superior flavoured beef. This process evaporates moisture from the muscle creating a greater concentration of flavour and taste. The beef’s natural enzymes then break down the connective tissue in the muscle, which leads to more tender beef.
Minimum 300 grams
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