Miguel Vergara Angus Bone-in Sirloin
A bone-in sirloin steak from Miguel Vergara's Aberdeen Angus herd — grain-fed for 300 days and dry-aged for 21 days. Miguel Vergara is one of Spain's leading beef producers, operating the largest own-calves production facility in the country and controlling the entire process from breeding through to butchery. The company breeds several cattle varieties, but the Aberdeen Angus herd is the pinnacle of their range, and it is from these animals that this steak is cut.
The cattle are raised between the meadows of Salamanca and the mountains of León in northern Spain. The 300-day grain feeding programme uses a carefully balanced diet of cereals, legumes, oils, and straw, adjusted to each phase of growth, which develops the high level of intramuscular fat that defines this beef. The marbling here is exceptional for Angus — dense, evenly distributed, and the reason the meat is so juicy and tender when cooked. After slaughter, the sirloin is dry-aged for 21 days in dedicated chambers, which concentrates the flavour and further tenderises the muscle.
The bone-in format adds flavour during cooking and helps the steak retain moisture. This is a steak with real substance — rich, well-marbled, and with the kind of developed, savoury flavour that only comes from a long feeding programme and proper ageing. Miguel Vergara Angus was awarded 3 stars at the Great Taste Awards in 2020, making it the only Spanish beef product to achieve that distinction.
The beef is cut in the UK and blast frozen to −28°C.
Producer: Grupo Miguel Vergara, Salamanca/León, Spain. Cut in the UK.
Ingredients: Beef (bone-in sirloin)
Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.
A bone-in sirloin steak from Miguel Vergara's Aberdeen Angus herd — grain-fed for 300 days and dry-aged for 21 days. Miguel Vergara is one of Spain's leading beef producers, operating the largest own-calves production facility in the country and controlling the entire process from breeding through to butchery. The company breeds several cattle varieties, but the Aberdeen Angus herd is the pinnacle of their range, and it is from these animals that this steak is cut.
The cattle are raised between the meadows of Salamanca and the mountains of León in northern Spain. The 300-day grain feeding programme uses a carefully balanced diet of cereals, legumes, oils, and straw, adjusted to each phase of growth, which develops the high level of intramuscular fat that defines this beef. The marbling here is exceptional for Angus — dense, evenly distributed, and the reason the meat is so juicy and tender when cooked. After slaughter, the sirloin is dry-aged for 21 days in dedicated chambers, which concentrates the flavour and further tenderises the muscle.
The bone-in format adds flavour during cooking and helps the steak retain moisture. This is a steak with real substance — rich, well-marbled, and with the kind of developed, savoury flavour that only comes from a long feeding programme and proper ageing. Miguel Vergara Angus was awarded 3 stars at the Great Taste Awards in 2020, making it the only Spanish beef product to achieve that distinction.
The beef is cut in the UK and blast frozen to −28°C.
Producer: Grupo Miguel Vergara, Salamanca/León, Spain. Cut in the UK.
Ingredients: Beef (bone-in sirloin)
Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.
Original: $67.68
-70%$67.68
$20.30Description
A bone-in sirloin steak from Miguel Vergara's Aberdeen Angus herd — grain-fed for 300 days and dry-aged for 21 days. Miguel Vergara is one of Spain's leading beef producers, operating the largest own-calves production facility in the country and controlling the entire process from breeding through to butchery. The company breeds several cattle varieties, but the Aberdeen Angus herd is the pinnacle of their range, and it is from these animals that this steak is cut.
The cattle are raised between the meadows of Salamanca and the mountains of León in northern Spain. The 300-day grain feeding programme uses a carefully balanced diet of cereals, legumes, oils, and straw, adjusted to each phase of growth, which develops the high level of intramuscular fat that defines this beef. The marbling here is exceptional for Angus — dense, evenly distributed, and the reason the meat is so juicy and tender when cooked. After slaughter, the sirloin is dry-aged for 21 days in dedicated chambers, which concentrates the flavour and further tenderises the muscle.
The bone-in format adds flavour during cooking and helps the steak retain moisture. This is a steak with real substance — rich, well-marbled, and with the kind of developed, savoury flavour that only comes from a long feeding programme and proper ageing. Miguel Vergara Angus was awarded 3 stars at the Great Taste Awards in 2020, making it the only Spanish beef product to achieve that distinction.
The beef is cut in the UK and blast frozen to −28°C.
Producer: Grupo Miguel Vergara, Salamanca/León, Spain. Cut in the UK.
Ingredients: Beef (bone-in sirloin)
Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.
