Dry Aged Rolled Sirloin – Prepped and Cooked

This video shows a rib and loin of beef, which has been aged in our chamber for 21 days before it reaches the butchers block. Now that the meat has acquired its maximum flavour and tenderness from the aging process, it’s ready to be prepped.

Our butcher then removes the forerib, leaving the striploin to be removed from the loin ribs. Once removed, the striplon is then trimmed, rolled and strung. The string around the meat is to hold its shape up until it comes out of the oven.

The final product is a great looking sirloin cooked rare and ready to be served up!

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