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A closer look at the Dry Aged Sirloin
Incredible texture, intense flavour (deeply beefy, nutty and almost cheese like aromas)- dry-aged beef is known by beef connoisseurs as “the King of Steaks”.
Also known as New York Strip Steak, or Porterhouse, the Sirloin is well marbled, balanced by glorious beef flavours. Sirloin is beautiful done on the grill but will excel in the skillet with a generous knob of butter. Presented boneless, it is very easy to cut into perfect strip steaks. A whole sirloin roast will easily delight a big crowd.
Please note: Optimal tenderisation occurs within 28 days of dry aging. Only flavour and texture will continue to intensify after this point.
Cooking Instructions
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Start with removing any silver skin by sliding a small sharp knife between the skin and the muscle, but do not remove the fat cap! Two reasons for not removing the fat cap: 1. The fat cap acts as a protective blanket for the meat and will help achieve an even cooking. 2. Fat = Taste! Melting the fat will release juices full of meaty flavours!
As for any big cut of meat, if possible, season with sea salt flakes the day before cooking. Alternatively remove from the fridge an hour before cooking and generously salt it.
Whether you choose to have a Sirloin roast or Sirloin steaks the cooking process is the same. Oil your Sirloin on all sides with olive oil or clarified butter. Preheat your oven to 220°C. While your oven heats up, sear your Sirloin on all sides in a very hot pre-heated skillet for the steaks or cast iron pot for the roast, starting with the fat side down. Once seared, put the skillet / pot in the oven until it reaches an internal temperature of 45-50°C. Take it out of the oven, cover with foil and let it rest for 10 minutes.
Season to taste and indulge!
Crafted with precision...
Matangi Angus Beef is reserved for New Zealanders – meat connoisseurs, Kiwis or friends of Aotearoa who live here or visit – who want to experience the best grass-fed Angus beef.
Our meat is a luxury product perfect for special occasions. Offering a superior experience, we go the extra mile from breeding our own closed herd, with no butchering before 24 months, to hanging and dry ageing the quarters on the bone for three weeks before our in-house butchery team does the fine cutting. This produces the well marbled and succulent cuts our discerning customers expect and desire.
get to know our teamThe best grass-fed Angus Beef for Kiwi meat lovers.
The quality of our land is a key ingredient to raising healthy, strong and ultimately flavoursome Angus cattle. We breed and raise our animals over two properties within the Tuki Tuki catchment. Lush grass on nutritious soil, clean water in every paddock, shady trees, all contours of landscape – the perfect backdrop for contented animals. And we're constantly improving these wonderful places by planting native trees, fencing off creeks, protecting the soil and our water sources.
