It seems counter-intuitive, somehow. Well, the answer is a definite no. As the meat hangs, enzymes get to work on breaking down the tissues in the muscle. This makes it much more tender — really fresh meat will be soft to the touch, but almost impossible to chew!
Prime 21 Day Dry Aged British Sirloin Steak - Grasmere Farm
To pan fry from chilled. Before cooking: Remove all packaging. Preheat the frying pan to a high heat During cooking: For best results the pan must be hot. After cooking: Allow to rest out of the pan for 2 minutes before serving. This product should be cooked until piping hot throughout. All cooking appliances vary. For use by date: see front of pack.
Sirloin is a well flavoured Steak from the large back muscle, opposite the Fillet and perhaps the most popular of all the Steaks. A layer of fat on the outside aids in the cooking, whilst natural marbling running through the meat will melt into the Steak, giving a tasty, juicy Steak. Being hung for three or more weeks on the bone, the depth of flavour is outstanding. Click here for Sauces suitable for Steak. Our native breed beef is carefully hand selected at Market for us by our buyer who we work closely with.
How To Cook The Perfect Steak First, choose your steak Fillet is the most tender and expensive of steaks, but can be a little tasteless. Rump steak is the least expensive of the frying steaks but in some opinions the tastiest and the dry aging for 21 days ensures it is still succulent. Make sure your steak is at room temperature and that your pan is red hot. Immediately before cooking, lightly oil your steak with rape seed oil this has a higher flash point and season well. Do not move the steak about.