This four-week "dry-aged sirloin" has developed a deeper, more concentrated flavor and a beautifully tender texture through the aging process. This makes the meat exceptionally flavorful. Remove the sirloin from the refrigerator an hour before preparation to allow it to reach room temperature. Slice to the desired thickness or prepare it whole. We recommend seasoning the sirloin only with salt and pepper, as it already has plenty of flavor on its own.
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