The Classic cut, Sirloin Dry Aged for a Minimum of 45 Days. This steak is cut from the loin and what many people think of when they hear the word steak. A beautiful deep red and lightly marbled meat with a thin layer of fat around the edge.
The Classic cut, Sirloin Dry Aged for a Minimum of 45 Days. This steak is cut from the loin and what many people think of when they hear the word steak. A beautiful deep red and lightly marbled meat with a thin layer of fat around the edge.