Approx 2.5 – 2.75 lbs
It’s juicy, rich, tender and full of fabulous AAA marbling and dry aged for a minimum of 28 days. Cut from the loin, this joint is tender and a delight to carve. It’s best cooked rare to medium-rare and rested for at least 20 minutes before serving.
Our Black Angus beef meets the Certified Angus Beef standards. Cattle are never given antibiotics, never given additional hormones, never fed anything but a 100% vegetarian diet and traceable to place of birth. Dry aged for 28 days for optimal tenderness and flavour.