The herd live a completely natural life, roaming freely over thousands of acres of Australian ranch land, feeding on wild grass and drinking from the waterhole.

They can go for months without seeing a human, until eventually they are herded up by the drivers on horseback when they’re taken to be slaughtered, again on the same estate, so they are never subjected to the trauma of being transported.

Once the meat is cut it is graded, and only the highest quality is given a Gold Label, meaning these steaks are the best available

After the beef has been dry-aged for 28 days it is portioned into steaks, packed and then frozen using a method called VFC – or Very Fast Chill. This is faster even than commercial Blast freezing, and means the steak maintains its taste, texture and colour once defrosted, as ice crystals don’t have time to form within the meat.

The steak is sent to you still frozen, meaning you can decide to defrost immediately, or leave in your freezer until you wish to use it.

Also known as New York Strip, or entrecote, the sirloin is one of the most popular cuts of steak.

The meat is lean, but has an outside layer of fat which adds to the flavour. The fat can easily be cut away to make a lower calorie option.

Pack contains 2 steaks, each steak weighs 8oz (220g)

**Supplied frozen**

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