Sirloin Joint - Striploin

This is top of the tree when it comes down to roasting meats. Matured for a minimum of  21 days, this joint will not only be mouth-wateringly tender, but beautifully flavoursome too. Its the loin of beef, removed from the bone, the tail removed too, so you have a joint prepared for steaking - quite simply have the eye of the meat 

It is said as myth goes that this cut has been so revered over the centuries, that because of its excellence, many a king has knighted it . Aptly naming it Sir Loin.

Whether this is true or not, is a fitting tribute to the king of roasts....