£48.30
Hawksmoor 35 Day Aged British Sirloin is a premium beef steak dry-aged for 35 days to enhance flavor and tenderness. It is recommended to cook it medium-rare for the best results.
- Sourced from sustainable UK farms with a focus on animal welfare and traditional farming.
- Hand-butchered and aged in a bespoke dry-aging room for optimal quality.
- Suitable for freezing on the day of purchase, with defrosting instructions provided.
- Comes with cooking guidelines for perfect preparation, whether on a barbecue or in a pan.
- £48.30
- £48.30
- Unit price
- per
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Description
xSirloin: Arise Sir Loin of Beef. A noble cut with plenty of flavour. We recommend cooking it medium-rare.
The key to great steak is happy cattle. Since we opened our first restaurant in 2006, we've been working with passionate farmers across Britain doing things the old-fashioned way. Slowly, carefully, always focusing on the health and happiness of the animals and the land on which they graze. We believe that animal welfare, sustainable farming and supporting independent farmers are not just the right thing to do - they're as close as you can get to a guarantee of great tasting beef.
Our cuts are all carefully butchered by hand and dry-aged for 35 days in a bespoke dry-aging room, losing on weight but improving in flavour and tenderness. From our network of passionate farmers this traditional breed British beef is exactly the same as we serve in our restaurants in London, Manchester and Edinburgh.
Beef, salt, heat. When it's as simple as that the beef really has to be the best there is.
| Nutritional data per 100g |
|---|
| Energy Kj 1126 |
| Energy Kcal 272 |
| Fat g 22.8 |
| of which saturates g 9.7 |
| Carbohydrates g 0 |
| of which sugars g 0 |
| Fibre g 0 |
| Protein g 16.6 |
| Salt g 0.13 |
Storage: Keep refrigerated below 5ºC. Once opened, consume within 1 day. Do not exceed use by date. For use by date, see front of pack. Suitable for freezing on day of purchase. Use within 1 month of freezing. Defrost fully before use. Do not refreeze once defrosted.
Preparation and Usage: If the weather allows, grill on the barbecue over white hot coals. If not, use a cast-iron griddle or heavy-gauge frying pan and get very hot (if using a frying pan add a nugget of beef dripping). Season generously with Maldon sea salt just before cooking and turn the steak regularly until it forms a delicious dark golden brown crust. Use a temperature probe to hit your desired cuisson (guideline temperatures included on packaging).
