Description
Longhorn cattle take longer to rear than any commercial breed. That’s not inefficiency — it’s the point. The fat develops differently, the flavour runs deeper, and the eating is something you notice.
These sirloin steaks are cut from our herd, dry-aged for depth of flavour. Four steaks, each 250g — the right size for a proper dinner, not a restaurant portion.
Season well, bring to room temperature, and cook in a very hot pan or over charcoal. Rest for as long as you can manage. A good Huntsham sirloin doesn’t need much else.
