Trenchmore Farm Dry-Aged Wagyu x Sussex Sirloin Steak

The sirloin steak, which has a nice mix of marbling and tenderness, comes from the loin of the carcass. Due the dry ageing process, the fat cap of this steak gives it a rich taste whilst keep the steak moist.

Cook on high heat to your liking and rest before cutting. Ideally, served best medium rare to medium.

We source our beef from Trenchmore Farm in Sussex, where Andrew, his daughter, Rachel & their expert cattlemen Neville & Gareth rear their cattle regeneratively. Slow grown like our Tamworths, the cattle spend their summers grazing the fields and their winters in an award winning, purpose-built Roundhouse Barn.

The cattle’s finishing ration is based on grass & herbal ley silage. It also includes brewer’s grain from a local brewery, linseed cake (a by-product of linseed oil pressing) which boosts omega-3, molasses & trace minerals.

All this results in some of the best tasting beef around!