This 28-Day dry aged, beef joint is a great alternative for a special occasion. With the sirloin and fillet attached to the bone it gives you a exquisite taste that you will not be disappointed with.

Butchers Tip:

Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender.