Aberdeen Angus Sirloin Rib Steak – 1-1.2kg

Our butchers tips

Sourced from grass fed Aberdeen Angus cattle, known for their marbling and fat content, our sirloin rib steaks showcase the quality British beef. Grazing on the nutrient-dense pastures of Mount Grace Farm in North Yorkshire, these cattle produce beef with a distinctly rich flavour, attributed to their healthy fat.

The 28-day ageing process in a Himalayan rock salt environment not only tenderises the meat but also amplifies its natural flavours, resulting in steaks that are both succulent and satisfying.

The sirloin cut, especially with the bone in, is favoured for its ability to balance taste and tenderness. The natural fats in these steaks, a product of the grass-fed diet, are known for their nutritional value and their role in enhancing the meat’s moistness and taste.

Our steaks are a testament to the art of butchery and the tradition of British farming, offering a taste experience that is rich, genuine, and deeply satisfying. This is what sets our Bone-In Sirloin Steaks apart – a perfect choice for those who appreciate the true flavour of beef.

Meat the Breed

Aberdeen Angus cattle, often simply known as Angus, are a prominent breed in North Yorkshire, valued for their exceptional meat quality. Originating from Scotland, these cattle have become a staple in many North Yorkshire farms, contributing significantly to the region’s reputation for premium beef.

History and Characteristics

The Aberdeen Angus breed traces its roots back to the early 19th century in the counties of Aberdeenshire and Angus in Scotland. They are known for their distinctive black (and occasionally red) coats, polled heads (naturally hornless), and robust build. These characteristics make them well-suited to the varied terrain and weather conditions of North Yorkshire.

Adaptability to North Yorkshire

North Yorkshire’s diverse landscapes, from the rolling hills of the Yorkshire Dales to the rugged moorlands, provide an excellent environment for rearing Aberdeen Angus cattle. The breed’s hardiness and ability to thrive on natural pastures align perfectly with the traditional farming practices of the region. Many farms in North Yorkshire emphasize sustainable and ethical farming methods, allowing Angus cattle to graze freely, which in turn enhances the quality of the meat.

Meat Quality

Aberdeen Angus beef is renowned for its marbling, tenderness, and rich taste. The meat is finely textured, leading to a juicy and flavour-rich experience that is highly sought after by chefs and consumers alike. This superior quality is attributed to the cattle’s genetics and the natural grazing they enjoy in North Yorkshire.

Farming Practices

In North Yorkshire, farmers pay meticulous attention to the welfare of their Aberdeen Angus cattle. Emphasis is placed on maintaining high standards of animal health and well-being, with practices such as rotational grazing, natural feeding regimes, and regular health checks. This commitment ensures that the cattle lead healthy lives and produce top-quality meat.

Economic and Cultural Impact

Aberdeen Angus cattle play a significant role in the local economy of North Yorkshire. The breed supports many small to medium-sized farms, contributing to rural employment and the preservation of traditional farming techniques. Additionally, Angus beef has become a key element in the region’s gastronomic identity, attracting food enthusiasts and supporting local businesses.

Nutritional Benefits

Aberdeen Angus beef is not only prized for its taste but also for its nutritional benefits. It is a rich source of high-quality protein, essential vitamins such as B12 and B6, and minerals like zinc and iron. These nutrients are crucial for maintaining muscle health, supporting the immune system, and promoting overall well-being.