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Introducing Our 28-Day Dry-Aged Wagyu Sirloin!
The 28-Day dry aged wagyu sirloin on the bone, with a Beef Marbling Score (BMS) of 4-5, promises an ex...
The 28-Day dry aged wagyu sirloin on the bone, with a Beef Marbling Score (BMS) of 4-5, promises an extraordinary culinary experience. Dry-ageing for 28 days amplifies the beef's inherent richness, creating a symphony of deep, umami flavours. The marbling, characteristic of wagyu beef, imbues the meat with a buttery tenderness, ensuring each bite melts effortlessly in your mouth. This process also intensifies the beefy essence, while the bone-in nature adds a robust depth, contributing to a more profound flavour profile. The texture is silky and smooth, providing a luxurious mouthfeel that is both succulent and tender.
28-Day Dry Aged Wagyu Sirloin on the Bone, BMS 4-5 Cooking Suggestions
Grilling: Preheat your grill to high heat, sear the sirloin on each side for a few minutes, then finish over medium heat until it reaches the desired doneness.
Pan-searing: Heat a heavy skillet over medium-high heat, sear the meat with a bit of oil and butter, then reduce heat and cook to preference.
Oven-roasting: Sear the sirloin in a hot skillet, then transfer to a preheated oven at 375°F (190°C) and roast until it reaches the desired internal temperature.
Sous-vide: Cook the sirloin in a vacuum-sealed bag at a controlled temperature for several hours, then finish with a quick sear in a hot pan.
28-Day Dry Aged Wagyu Sirloin on the Bone, BMS 4-5 Serving Suggestions
Red Wine: A full-bodied red, such as Cabernet Sauvignon or Malbec, enhances the beef's rich flavours.
Roasted Vegetables: Caramelised carrots, Brussels sprouts or asparagus add a sweet and earthy contrast.
Creamy Mashed Potatoes: The smooth, buttery texture complements the sirloin's tenderness.
Herb Butter: A pat of garlic or rosemary-infused butter melted over the steak adds an aromatic richness.
Fresh Salad: A crisp, tangy salad with a light vinaigrette balances the steak's heaviness.
Shelf life: 2 days from thawing if kept refrigerated.
Cooking suggestions: Grilling, pan-searing, oven-roasting or sous vide.
Serving suggestions: Pair with red wine (Cabernet Sauvignon or Malbec) and roasted veggies like caramelised carrots, Brussels sprouts or asparagus. Serve with mashed potatoes, herb butter and fresh salad.
https://www.finefoodspecialist.co.uk/28-day-dry-aged-wagyu-sirloin-on-the-bone-bms-4-5-frozen-1kg?___store=default548228 Day Dry Aged Wagyu Sirloin on the Bone, BMS 4-5, Frozen, +/-1.1kghttps://www.finefoodspecialist.co.uk/media/catalog/product/2/8/28-day-dry-aged-wagyu-sirloin-on-the-bone-bms-4-5.jpg89.9589.95GBPOutOfStock/Wagyu Beef/Wagyu Beef/Frozen Wagyu/Wagyu Beef/Wagyu Steaks/Wagyu Sirloin/Wagyu Beef/British Wagyu/Wagyu Beef/Wagyu Steaks75323325402404<p><strong>Introducing Our 28-Day Dry-Aged Wagyu Sirloin!</strong></p>
<p>The 28-Day dry aged <a title="wagyu sirloin" href="https://www.finefoodspecialist.co.uk/wagyu-beef/wagyu-steaks/wagyu-sirloin">wagyu sirloin</a> on the bone, with a Beef Marbling Score (BMS) of 4-5, promises an extraordinary culinary experience. Dry-ageing for 28 days amplifies the beef's inherent richness, creating a symphony of deep, umami flavours. The marbling, characteristic of <a title="wagyu beef" href="https://www.finefoodspecialist.co.uk/wagyu-beef">wagyu beef</a>, imbues the meat with a buttery tenderness, ensuring each bite melts effortlessly in your mouth. This process also intensifies the beefy essence, while the bone-in nature adds a robust depth, contributing to a more profound flavour profile. The texture is silky and smooth, providing a luxurious mouthfeel that is both succulent and tender.</p>
<p><strong>28-Day Dry Aged Wagyu Sirloin on the Bone, BMS 4-5 Cooking Suggestions</strong></p>
<ul>
<li><strong>Grilling: </strong>Preheat your <a title="grill" href="https://www.finefoodspecialist.co.uk/bbq">grill</a> to high heat, sear the sirloin on each side for a few minutes, then finish over medium heat until it reaches the desired doneness.</li>
<li><strong>Pan-searing:</strong> Heat a heavy skillet over medium-high heat, sear the meat with a bit of oil and <a title="butter" href="https://www.finefoodspecialist.co.uk/larder-greengrocer/specialist-butter">butter</a>, then reduce heat and cook to preference.</li>
<li><strong>Oven-roasting:</strong> Sear the sirloin in a hot skillet, then transfer to a preheated oven at 375°F (190°C) and roast until it reaches the desired internal temperature.</li>
<li><strong>Sous-vide:</strong> Cook the sirloin in a vacuum-sealed bag at a controlled temperature for several hours, then finish with a quick sear in a hot pan.</li>
</ul>
<p><strong>28-Day Dry Aged Wagyu Sirloin on the Bone, BMS 4-5 Serving Suggestions</strong></p>
<ul>
<li><strong>Red Wine:</strong> A full-bodied red, such as Cabernet Sauvignon or Malbec, enhances the beef's rich flavours.</li>
<li><strong>Roasted Vegetables: </strong>Caramelised carrots, Brussels sprouts or asparagus add a sweet and earthy contrast.</li>
<li><strong>Creamy Mashed Potatoes:</strong> The smooth, buttery texture complements the sirloin's tenderness.</li>
<li><strong>Herb Butter:</strong> A pat of garlic or rosemary-infused butter melted over the steak adds an aromatic richness.</li>
<li><strong>Fresh Salad: </strong>A crisp, tangy <a title="salad" href="https://www.finefoodspecialist.co.uk/groceries/fruit-vegetables/salad">salad</a> with a light vinaigrette balances the steak's heaviness.</li>
</ul> <p><strong>Origin:</strong> UK</p>
<p><strong>Weight:</strong> +/-1.1kg</p>
<p><strong>Storage: </strong>Keep frozen.</p>
<p><strong>Shelf life:</strong> 2 days from thawing if kept refrigerated.</p>
<p><strong>Cooking suggestions:</strong> Grilling, pan-searing, oven-roasting or sous vide. </p>
<p><strong>Serving suggestions:</strong> Pair with red wine (Cabernet Sauvignon or Malbec) and roasted veggies like caramelised carrots, Brussels sprouts or asparagus. Serve with mashed potatoes, herb butter and fresh salad.</p>00add-to-cart
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