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Sirloin Steak (250g)


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Flavourful, tender and juicy cut of local pedigree beef.

Who doesn’t have a favourite recipe for sirloin steak as a dinnertime treat? Cut from the rear of the cow above the loin, the thin layer of creamy fat (and marbling that Hereford beef is known for) makes for a succulent steak every time. 

Dry aged and fully matured for a minimum 28 days.

Supporting passionate family-run farms in the Chilterns, Egg House Charcuterie sources slow-growing, traditionally reared, local grass-fed beef.

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on local farms

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