Description Sirloin on Bone – Wing Rib Left on the bone for added flavour and succulence, the sirloin is cut from the wing end of the sirloin (next to the forerib). 3 Bone wing rib Dry-aged on the bone for a minimum of 30 days. Our grass-fed heritage Sussex breed, slow-reared beef comes directly from our own local farm to our small private abattoir. Provenance, sustainability and ethical farming/butchery doesn’t get better than that! If we do have to keep up with demand by buying extra beef cuts we source from ethical British farms, and as locally as possible.
