90 Day Dry Aged Bone In Sirloins. As sold at Chop House Bar & Butchery, Edinburgh.
The best of Scottish Borders Beef, selected and cut by Shaws and Dry Aged for 90 Days by Chop House, Edinburgh in their Himalayan salt ager.
Bone in Sirloin works best as a sharing cut, so we have made these steaks available in 600g and 800g portions!
Our delicious fillet steaks are dry aged on the bone for a minimum of 35...
Hand cut from 35 day dry aged Rump, Pav̩ steaks are free from excess fat...
Our Rib Eye steaks are hand cut from our 35 day dry aged beef. With...