Sirloin steak is a classic cut and has long been a firm favourite with many. The light marbling of fat throughout helps to keep it succulent during cooking, and the characteristic strip of fat along one side makes it very easy to eat. This part of the cow works slightly harder, meaning it’s full of flavour but not quite as tender as fillet or ribeye, but thanks to the process of dry-aging the meat on the bone for 21 – 28 days before the steak is cut from our excellent Scottish beef, it is more tender than usual and certainly delivers on flavour.