Spanish Spec Hereford Cross Sirloin on the Bone

Our Spanish-spec Hereford cross sirloin on the bone is a standout cut for those who love beef with real depth of flavour. From mature cattle, this beef features distinctive golden-yellow fat and a rich, full-bodied character. Dry-aged and expertly cut, it makes an impressive centrepiece for a special meal.

Why You'll Love It

• Mature Hereford cross beef offers a deep, robust flavour with plenty of character.

• Its distinctive yellow fat renders during cooking, adding richness to every bite.

• Dry-ageing develops the flavour and tenderness, while the bone gives this classic cut an impressive finish.

Cooking Suggestions

• Pat the steak dry and season generously with salt and pepper.

• Sear in a hot, heavy-based pan or over a hot grill until a deep golden crust forms.

• Finish over a gentler heat or in the oven, depending on the thickness of your steak and your preferred doneness.

• Use tongs to hold the fat edge against the pan to help it render.

• Rest for 10 minutes before carving the meat away from the bone and slicing.

Serving Guides

• Serve with chunky chips, roasted potatoes or seasonal vegetables.

• Pair with peppercorn sauce, chimichurri or a little garlic butter.

• Enjoy with a full-bodied red wine such as Rioja or Malbec for a meal worthy of the occasion.

Our promise to you

Everything at The Butchers Corner is freshly cut and prepared to high quality standards for your satisfaction.