9 Year Retired Dairy Cow Sirloin Steak


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Retired Dairy Cow has hit the menu and our restaurant and retail clients are loving it, with a full on flavour and tenderness unlike no other beef,

We recommend cooking these cuts slow and low even on the steaks to ensure the tenderness as the meat is older it takes longer to break down when cooking mean if you cook this too quick and for too long it will spoil.

Reverse searing seems to be the way to go with a slow and low cook before a quick blast at the end to char the meat and this works wonders on the BBQ. If you’ve got a sous vide machine this is definitely the one for you.