PRICE: R350 PER KG
SIZE: 2.5KG PER CUT OR SMALLER PORTIONS
King James I of England, while being entertained at Hoghton Tower during his return from Scotland in 1617, was so impressed by the quality of his steak that he knighted the loin of beef, which was referred to thereafter as "Sir Loin". Whether this myth is factually correct or not is a question of debate. That which cannot be debated however, is the exquisite taste and tender of The Fat Butcher’s Sirloin steak.
AGEING: 28 days wet-aged
PREFERRED COOKING TEMPERATURE: Rare to medium
COOK: Basted with FB BBQ Sauce or grill with FB Butter, or pepper crusted
Pair it with a noble Cabernet Sauvignon. Cabernet Sauvignon is a cross-pollination between the hearty, prominent Cabernet Franc, and the fruity Sauvignon Blanc. Once again, there is a debate as to whether this happened on purpose, or by accident (in the 1600’s in France). The most common aromatic and flavour components found in cabernet sauvignon are dark fruits like plum, black cherry, and blackberry along with warm spice, vanilla, liquorice and black pepper. You will frequently whiff aromas of tobacco and leather.