*** Cut and Made To Order ***
Dry Aged 21 Days Australian Premium Grass-Fed Ribeye (Scotch Fillet), From 1kg - (PRE-ORDER 25 DAYS)
Dry ageing is a process whereby a slab of primal of beef is placed on a rack to dry in a controlled environment for a period of time. Why dry-aged beef tastes better? Dry ageing allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavour.
At Aussie Meat, we will prepare and dry-age your Striploin for precisely 21 Days to give you remarkable and intense flavour perfect to showoff at any dinner party.
Australian Premium Grass Fed Striploin also known as Sirloin, is found along the spine in the hindquarter, running from the ribs to the rump. There are two striploins and they sit just above the tenderloin where the eye fillet is cut. The sirloin roast is succulent, tender and extremely flavoursome and can be further cut into steaks.
We recommend for the best quality to cook it in a chilled state. It can be stored in the fridge 2-3 days.
It is sold as a whole slab, and can be portioned into 250g.