Daylesford 35 Day Dry-Aged Organic British Sirloin Steak
Rating, 3.7 out of 5 from 9 reviews.Life 5d+Product life guaranteed for 5 days excluding delivery day.
454g £81.50 per kilo
£37.00
Product attributes
Suitable for freezing
Organic
Shop all DAYLESFORD ORGANIC
Product Information
ORGANIC & GRASS FED
On our farms in the Cotswolds and Staffordshire, and like the community of British beef farmers we sometimes partner with, we choose to raise our herds organically. We believe traditional, low-impact, high-welfare organic farming produces the finest meat and benefits the animals and the land. Organic herds mature slowly, in harmony with their true nature, nourishing the soil they roam on - which keeps the British countryside diverse and thriving.
DRY-AGED
We built our own abattoir on the farm to ensure the highest animal welfare and reduce food miles. It's there where our butchers work patiently to dry-age the steaks in our Himalayan salt chamber. The salt draws out the moisture and the ageing creates an intense umami flavour. The 35 days we hang our meat for is the perfect length for a tender steak with an exceptional taste.
OUR FARM'S RARE & NATIVE BREEDS
Rare and native breeds are naturally suited to traditional farming methods and an outdoor life. We raise five breeds on our pastures and are proud to be part of Britain's living heritage:
GLOUCESTER A rare, native breed that produces both meat and milk with an incredible depth of flavour. Gloucester cattle have been bred since the 14th century and were recently in danger of extinction. In 2006 we rescued a small herd and brought them to our Cotswolds farm, where they thrive.
ABERDEEN ANGUS This world-renowned breed is known for its rich marbling and exceptional flavour. Originating from Scottish cattle in the 1800s, we have been breeding Aberdeen Angus at Daylesford for over 30 years.
SOUTH DEVON This breed produces tender, well-marbled beef. The largest native breed in Britain today, bred since the 1700s in the West Country.
HEREFORD Consistently tender and bred since the 1700s in Herefordshire, neighbouring our Cotswolds farm.
RUBY RED This versatile breed also known as 'Red Poll' is noted for exceptional tenderness, good marbling and well-developed flavour. Bred in England since the latter half of the 19th century for both milk and meat.
On our farms in the Cotswolds and Staffordshire, and like the community of British beef farmers we sometimes partner with, we choose to raise our herds organically. We believe traditional, low-impact, high-welfare organic farming produces the finest meat and benefits the animals and the land. Organic herds mature slowly, in harmony with their true nature, nourishing the soil they roam on - which keeps the British countryside diverse and thriving.
DRY-AGED
We built our own abattoir on the farm to ensure the highest animal welfare and reduce food miles. It's there where our butchers work patiently to dry-age the steaks in our Himalayan salt chamber. The salt draws out the moisture and the ageing creates an intense umami flavour. The 35 days we hang our meat for is the perfect length for a tender steak with an exceptional taste.
OUR FARM'S RARE & NATIVE BREEDS
Rare and native breeds are naturally suited to traditional farming methods and an outdoor life. We raise five breeds on our pastures and are proud to be part of Britain's living heritage:
GLOUCESTER A rare, native breed that produces both meat and milk with an incredible depth of flavour. Gloucester cattle have been bred since the 14th century and were recently in danger of extinction. In 2006 we rescued a small herd and brought them to our Cotswolds farm, where they thrive.
ABERDEEN ANGUS This world-renowned breed is known for its rich marbling and exceptional flavour. Originating from Scottish cattle in the 1800s, we have been breeding Aberdeen Angus at Daylesford for over 30 years.
SOUTH DEVON This breed produces tender, well-marbled beef. The largest native breed in Britain today, bred since the 1700s in the West Country.
HEREFORD Consistently tender and bred since the 1700s in Herefordshire, neighbouring our Cotswolds farm.
RUBY RED This versatile breed also known as 'Red Poll' is noted for exceptional tenderness, good marbling and well-developed flavour. Bred in England since the latter half of the 19th century for both milk and meat.
Features
Dry-Aged Grass Fed Steak, Hand Prepared, Dry-Aged for 35 Days, British Beef, Pasture to Plate, Great British Farming
Country of origin
United Kingdom
Nutritional data
| Typical Values | Per 100g: |
|---|---|
| Energy kJ: | 837kJ |
| Energy kcal: | 201kcal |
| Fat: | 12.7g |
| Fat, of which saturates: | 5.6g |
| Carbohydrate: | 0g |
| Carb (of which sugars): | 0g |
| Protein: | 21.6g |
| Salt: | 0.3g |
Storage
Suitable for Home Freezing; Keep Refrigerated
Preparation and Usage
How to cook the perfect steak
1. Wash hands, knives and surfaces thoroughly before and after preparing raw meat. Remove from the fridge an hour before cooking, to bring to room temperature.
2. Heat a griddle pan or heavy based frying pan over a high heat until smoking hot, and add a drizzle of oil or beef dripping if you're using a frying pan.
3. Season generously with salt and pepper just before cooking.
4. Turn the steak regularly building a deep brown roasted colour on all sides, and use the cooking times below as your guide:
Pan Fry
Sirloin, Rib eye, T-bone
Rare: 10 mins / Medium: 14 mins
Well done: 20 mins
Fillet
Rare: 6 mins / Medium: 7 mins
Côte de boeuf
After searing finish in a hot oven (200°C, 180°C fan) for 18-25 minutes for medium, turning halfway through.
5. Once cooked to your liking, leave the steak to rest on a warm plate for 5 minutes, which allows the meat to relax and ensures maximum succulence.
Steak will naturally vary slightly in thickness, so these cooking instructions are a guide. For thicker steaks, additional cooking time may be required. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Do not reheat once cooled. If using a temperature probe, core temperatures: Rare 40°C to 50°C / Medium 50°C to 60°C / Well-done 60°C to 70°C.
1. Wash hands, knives and surfaces thoroughly before and after preparing raw meat. Remove from the fridge an hour before cooking, to bring to room temperature.
2. Heat a griddle pan or heavy based frying pan over a high heat until smoking hot, and add a drizzle of oil or beef dripping if you're using a frying pan.
3. Season generously with salt and pepper just before cooking.
4. Turn the steak regularly building a deep brown roasted colour on all sides, and use the cooking times below as your guide:
Pan Fry
Sirloin, Rib eye, T-bone
Rare: 10 mins / Medium: 14 mins
Well done: 20 mins
Fillet
Rare: 6 mins / Medium: 7 mins
Côte de boeuf
After searing finish in a hot oven (200°C, 180°C fan) for 18-25 minutes for medium, turning halfway through.
5. Once cooked to your liking, leave the steak to rest on a warm plate for 5 minutes, which allows the meat to relax and ensures maximum succulence.
Steak will naturally vary slightly in thickness, so these cooking instructions are a guide. For thicker steaks, additional cooking time may be required. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Do not reheat once cooled. If using a temperature probe, core temperatures: Rare 40°C to 50°C / Medium 50°C to 60°C / Well-done 60°C to 70°C.
Package type
Box
Recycling information
Yes
Other Information
Storage:
Keep refrigerated 0-5°C. Consume within the use by date.
Once pack is opened use on the same day. Suitable for freezing on day of purchase. Use within one month. Defrost fully before use. Do not re-freeze once defrosted.
Additional Information:
Soil Association Organic - Certified Organic, Better for the Planet
Non-EU Agriculture
UK Agriculture
Keep refrigerated 0-5°C. Consume within the use by date.
Once pack is opened use on the same day. Suitable for freezing on day of purchase. Use within one month. Defrost fully before use. Do not re-freeze once defrosted.
Additional Information:
Soil Association Organic - Certified Organic, Better for the Planet
Non-EU Agriculture
UK Agriculture
Ingredients
Organic British Beef (100%).
Dietary Information
Organic
Brand
DAYLESFORD ORGANIC
Brand details
Working with Nature
Because we work with the seasons, we sometimes source from other British farmers who are committed to the same organic standards as us, some of these farmers raise the same rare and native breeds as we do, and others raise other breeds suited to traditional farming methods.
Because we work with the seasons, we sometimes source from other British farmers who are committed to the same organic standards as us, some of these farmers raise the same rare and native breeds as we do, and others raise other breeds suited to traditional farming methods.
Manufacturer
Daylesford Organic,
Gloucestershire,
GL56 0YG.
Gloucestershire,
GL56 0YG.
Country of Packing
UK
Return to Address
Daylesford Organic,
Gloucestershire,
GL56 0YG.
DAYLESFORD.COM
Gloucestershire,
GL56 0YG.
DAYLESFORD.COM
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Overall ratings
Average 3.7 out of 5, based on 9 reviews.Breakdown of ratings
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