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

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

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.

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.

GRASS-FED

FROZEN

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.