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FROM LOCAL FARMS

Belted Galloway – Wing Rib Steak – 1.2kg+

Nidderdale Belted Galloway

Grass Fed – Salt Aged for 28 Days

Our Large Belted Galloway Sirloin Wing Rib steak, aged for 28 days with Himalayan rock salt, showcases the best of British native breed beef. Sourced from a trusted farm in Nidderdale North Yorkshire, this premium cut combines rich flavour with exquisite tenderness. Its impressive size and marbling promise a luxurious and memorable meal.

£45.00

Out of stock

Approximate Weight: 1.2kg+
Serves: 6
Shelf life: min 10 days

Related Recipes from The Grid Iron Gourmet

Recipes for this coming soon

Our large Belted Galloway Sirloin Wing Rib steak is a masterpiece of flavour and texture, embodying the tradition of premium British native breed beef. Like our other cuts, this steak is sourced from North Yorkshire, where these Belted Galloway cattle graze freely, benefiting from a natural, grass-fed diet.

This particular cut is aged to perfection for 28 days in a controlled environment featuring Himalayan rock salt, a process that enhances both its tenderness and its rich, complex flavour profile. The sirloin wing rib, known for its marbling and succulent fat content, offers a luxurious eating experience. The aging process, coupled with the natural diet of the cattle, ensures that each bite delivers a depth of flavour that is both nuanced and satisfying.

The large size of our Sirloin Wing Rib steak makes it an impressive centrepiece for any meal, promising not just a feast for the senses but also a connection to the heritage and craftsmanship that define the best of British culinary traditions.

Ways to Cook

Cooking a large sirloin wing rib steak, especially one that’s over 1.2kg, requires careful attention to ensure even cooking and to achieve a balance between a nicely caramelized exterior and a juicy, tender interior. Here are several methods suited for handling such a substantial piece of meat:

1. Reverse Sear Method

Ideal for large, thick cuts, the reverse sear method starts with slow cooking in the oven followed by a high-heat sear in a pan.

  • Season the steak well with salt and pepper, and any other herbs or spices you prefer.
  • Preheat your oven to a low temperature, around 120°C.
  • Cook the steak on a wire rack over a baking tray in the oven. Use a meat thermometer to monitor its internal temperature, removing it from the oven when it’s about 10°C below your desired doneness (for medium-rare, aim for an internal temp of about 52°C ).
  • Sear it in a hot skillet with a bit of oil for 1-2 minutes on each side to develop a crust.
  • Rest the steak for about 10 minutes before slicing.

2. Sous Vide Cooking

For precision and perfect doneness throughout, sous vide is unmatched. This method requires a sous vide setup.

  • Season the steak and place it in a vacuum-sealed bag.
  • Set your sous vide water bath to the desired final temperature (55°C for medium-rare).
  • Cook for several hours, usually 4-6 hours for a steak this size, to ensure even cooking throughout.
  • Finish by searing the steak in a hot skillet or on a grill for a couple of minutes per side to create a crust.
  • Serve immediately after resting for a few minutes.

3. Low and Slow Roasting

Low and slow roasting in the oven, followed by a high-heat finish, can also yield excellent results.

  • Preheat the oven to a low setting, around 135°C.
  • Season the steak generously.
  • Roast in the oven on a rack over a tray until it reaches your desired internal temperature, minus about 5°C for carryover cooking.
  • Increase the oven temperature to high (around 230°C) or use a skillet to sear the steak on all sides until browned.
  • Rest the steak before slicing to allow the juices to redistribute.

4. Grilling

For those who prefer the smoky flavour of a grill, cooking a large sirloin wing rib steak outdoors is a fantastic option.

  • Prepare the grill for two-zone cooking (one side hot for searing, the other side cooler for indirect cooking).
  • Season the steak.
  • Sear over direct heat for a few minutes on each side to develop char marks.
  • Move to the cooler side of the grill, cover, and cook to desired doneness, using a meat thermometer to monitor.
  • Rest the steak before serving.

5. Smoking

Smoking imparts a unique flavour to the steak, ideal for those who enjoy the deep, complex tastes of smoked meats.

  • Season the steak as desired.
  • Preheat your smoker to a low temperature, around 110-120°C.
  • Smoke the steak to your preferred level of doneness, which could take several hours depending on the thickness and the smoker.
  • Finish with a quick sear on a hot grill or in a skillet if desired.
  • Rest before slicing.

Tips for Cooking Large Steaks

  • Temperature Monitoring: Always use a meat thermometer to ensure your steak reaches the perfect level of doneness without overcooking.
  • Resting: Allowing the steak to rest after cooking is crucial for retaining its juices, making it more tender and tasty.
  • Seasoning: A large and thick cut of meat like this can handle and indeed benefits from, generous seasoning.

Each of these methods can be adjusted based on personal preference, the equipment available, and the specific characteristics of the steak. Enjoy the process and the delicious results!

Order by 5 PM for next day dispatch.

Free Delivery over £50. 

Choose your delivery date.

Our butchers tips

Our large Belted Galloway Sirloin Wing Rib steak is a masterpiece of flavour and texture, embodying the tradition of premium British native breed beef. Like our other cuts, this steak is sourced from North Yorkshire, where these Belted Galloway cattle graze freely, benefiting from a natural, grass-fed diet.

This particular cut is aged to perfection for 28 days in a controlled environment featuring Himalayan rock salt, a process that enhances both its tenderness and its rich, complex flavour profile. The sirloin wing rib, known for its marbling and succulent fat content, offers a luxurious eating experience. The aging process, coupled with the natural diet of the cattle, ensures that each bite delivers a depth of flavour that is both nuanced and satisfying.

The large size of our Sirloin Wing Rib steak makes it an impressive centrepiece for any meal, promising not just a feast for the senses but also a connection to the heritage and craftsmanship that define the best of British culinary traditions.

Ways to Cook

Cooking a large sirloin wing rib steak, especially one that’s over 1.2kg, requires careful attention to ensure even cooking and to achieve a balance between a nicely caramelized exterior and a juicy, tender interior. Here are several methods suited for handling such a substantial piece of meat:

1. Reverse Sear Method

Ideal for large, thick cuts, the reverse sear method starts with slow cooking in the oven followed by a high-heat sear in a pan.

  • Season the steak well with salt and pepper, and any other herbs or spices you prefer.
  • Preheat your oven to a low temperature, around 120°C.
  • Cook the steak on a wire rack over a baking tray in the oven. Use a meat thermometer to monitor its internal temperature, removing it from the oven when it’s about 10°C below your desired doneness (for medium-rare, aim for an internal temp of about 52°C ).
  • Sear it in a hot skillet with a bit of oil for 1-2 minutes on each side to develop a crust.
  • Rest the steak for about 10 minutes before slicing.

2. Sous Vide Cooking

For precision and perfect doneness throughout, sous vide is unmatched. This method requires a sous vide setup.

  • Season the steak and place it in a vacuum-sealed bag.
  • Set your sous vide water bath to the desired final temperature (55°C for medium-rare).
  • Cook for several hours, usually 4-6 hours for a steak this size, to ensure even cooking throughout.
  • Finish by searing the steak in a hot skillet or on a grill for a couple of minutes per side to create a crust.
  • Serve immediately after resting for a few minutes.

3. Low and Slow Roasting

Low and slow roasting in the oven, followed by a high-heat finish, can also yield excellent results.

  • Preheat the oven to a low setting, around 135°C.
  • Season the steak generously.
  • Roast in the oven on a rack over a tray until it reaches your desired internal temperature, minus about 5°C for carryover cooking.
  • Increase the oven temperature to high (around 230°C) or use a skillet to sear the steak on all sides until browned.
  • Rest the steak before slicing to allow the juices to redistribute.

4. Grilling

For those who prefer the smoky flavour of a grill, cooking a large sirloin wing rib steak outdoors is a fantastic option.

  • Prepare the grill for two-zone cooking (one side hot for searing, the other side cooler for indirect cooking).
  • Season the steak.
  • Sear over direct heat for a few minutes on each side to develop char marks.
  • Move to the cooler side of the grill, cover, and cook to desired doneness, using a meat thermometer to monitor.
  • Rest the steak before serving.

5. Smoking

Smoking imparts a unique flavour to the steak, ideal for those who enjoy the deep, complex tastes of smoked meats.

  • Season the steak as desired.
  • Preheat your smoker to a low temperature, around 110-120°C.
  • Smoke the steak to your preferred level of doneness, which could take several hours depending on the thickness and the smoker.
  • Finish with a quick sear on a hot grill or in a skillet if desired.
  • Rest before slicing.

Tips for Cooking Large Steaks

  • Temperature Monitoring: Always use a meat thermometer to ensure your steak reaches the perfect level of doneness without overcooking.
  • Resting: Allowing the steak to rest after cooking is crucial for retaining its juices, making it more tender and tasty.
  • Seasoning: A large and thick cut of meat like this can handle and indeed benefits from, generous seasoning.

Each of these methods can be adjusted based on personal preference, the equipment available, and the specific characteristics of the steak. Enjoy the process and the delicious results!

We prepare your order in our butchery on the day before delivery to ensure that everything reaches you in the best condition.

UK MAINLAND DELIVERIES

We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box.

Our delivery service allows you to pick a delivery date in advance when you reach the checkout. Our delivery days are Tuesday to Friday.

We use a courier service. They will notify you on the morning of delivery with an estimated time for delivery.

Delivery is free on orders over £50. (under £50 = £12.95) Sorry This is due to the cost involved in our chilled packaging and courier cost.

 

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WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are:

Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16

Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41

Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 –

Northern Ireland – WE ARE UNABLE TO SHIP TO NORTHERN IRELAND AT THE MOMENT

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