British Beef Striploin Steak 28 Day Dry-Aged | ±250g

Regular price: £15.00
Regular price: ~~£15.00~~
Sale price: £15.00

Tax included.

1 Serves

North Yorkshire, England Origin

Native and rare breeds Breed

Grass Feed

28 days dry-aged Ageing

Description

For a striploin steak with exceptional flavour and meaty texture, choose this grass-fed native breed from North Yorkshire. Renowned for its marbling and tender bite, it reflects Yorkshire’s rich cattle-rearing heritage. Grass-fed beef offers a deep, natural taste and leaner fat profile, making it a healthier, eco-friendly choice.
Perfectly seared on a grill or pan-fried, this striploin delivers bold, savoury flavour. Pair it with truffle roasted potatoes, garlic sautéed spinach, or a warm quinoa and roasted vegetable medley for an unforgettable meal.
Browse our delicious pantry products to elevate your dish.

Grass-fed British beef, native and rare breeds
Reared in North Yorkshire
28 day dry-aged
Cut in-house by our own butchers
1 steak of ±250g
Serves 1
Frozen

Cooking Instructions

Dry-Aged Striploin Steak - Pan or Barbecue

±250g, 28 day dry-aged. Serves 1. Defrost 7–8 hours. Around 6 minutes in the pan.

1. Defrost
Move the pack from freezer to fridge. Leave it in the vacuum pack, on a plate. Allow 7 to 8 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Temper
Out of the fridge 40 minutes before cooking. A cold core gives you a grey band under the crust.

3. Dry and season
Pat both sides dry and salt generously. Twenty-eight days of ageing has already drawn moisture out of the surface, so this steak browns sooner than fresh beef. Watch the crust rather than the clock.

4. Render the fat edge first
Heat a heavy pan for 3 to 4 minutes. Stand the steak on its fat edge with tongs until that edge is bronzed and the pan has a film of rendered fat. Then lay it flat and cook it in its own fat.

5. Sear
2½ to 3 minutes a side, turning once.

6. Pull at 52°C
Medium rare. The striploin keeps its fat on the outside rather than through the muscle, and grass-fed beef is lean to begin with. Two reasons not to take it further.

7. Rest
6 to 8 minutes on a warm plate or a rack. Do not cover tightly.

8. Slice across the grain
Cut across the fibres at 1cm, taking a strip of the fat edge with each slice. At 250g it also serves whole.

Optional: melt a flavoured butter over the rested steak rather than cooking it in the pan.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 7-8 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Yorkshire's Rare Breeds

North Yorkshire is livestock country and always has been. Limestone dales to the west, heather moor to the east, and the broad green vale between them: ground that has always suited grazing better than crops. The grass comes slowly here, thick with herbs and old ryegrass leys, and the cattle come on slowly with it. Cool summers, wet autumns, and no reason to hurry.

It is also where the old breeds survived. Longhorn, Belted Galloway, Dexter, Red Poll, slow-maturing cattle that most of the industry abandoned for faster commercial crosses, kept on family farms and taken to a local abattoir a few miles down the road rather than hauled the length of the country. Slow growth lays fat inside the muscle rather than around it. Twenty-eight days on the bone then draws off the water and concentrates everything else.