Matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour. The Buffalo Sirloin is similar to that of beef but smaller in size and can be cooked in exactly the same way.
A fine cut of meat with a thin layer of fat over it to keep it moist during roasting. The joint will be cut to your specification and tied and rolled, oven ready. This is a boneless joint with an even shape which eases the cooking and carving process. A quality joint that will guarantee tenderness and great flavour.
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Preheat the oven to 180°C/fan 160°C/gas 4. Place the joint into a roasting tray and put in the centre of the preheated oven to cook, referencing the times stated below to determine the cooking time.
Rare: 20 minutes per 450g, plus 20 minutes
Medium: 25 minutes per 450g, plus 20 minutes
Well done: 30 minutes per 450g, plus 20 minutes
Once you have removed your joint from the oven, we recommend that you cover and leave it to rest for around half the cooking time before serving.
Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.