Premium Boneless Sirolin Steak | Dry Aged 35 Days

Description

Dry-Aged Polish Heifer Striploin by BeeF ATELIER

Boneless striploin from Polish heifer, dry-aged for 45 days in proprietary BeeF ATELIER chambers, represents a classic beef cut refined through precise maturation. The meat offers clear umami depth, visible intramuscular fat and a firm structure that becomes tender and juicy after cooking. It is well suited for steaks, roasting whole or premium grilling.

Polish heifer, natural origin and careful selection

The beef comes from local farms where heifers are raised naturally, without growth accelerators and in accordance with traditional farming practices. Only cuts with appropriate fat distribution and muscle structure are selected, ensuring suitability for extended dry ageing.

At BeeF ATELIER, the striploin matures for a minimum of 45 days under strictly controlled temperature and humidity. During this process, moisture reduction and natural enzymatic activity concentrate flavour and soften muscle fibres, resulting in improved tenderness and characteristic matured aromas.

Why will this striploin appeal to you?

• Origin: Polish heifer beef from trusted local farms
• Ageing process: dry-aged for 45 days in controlled BeeF ATELIER chambers
• Flavour profile: classic beef character with pronounced umami
• Texture: firm before cooking, tender and juicy when prepared correctly
• Availability: limited batches selected specifically for dry ageing

Flavour and structure

• Taste: deep umami supported by subtle sweetness from matured fat
• Fat: evenly distributed intramuscular fat with light nutty notes
• Texture: structured yet tender after cooking
• Finish: long and balanced, typical of properly dry-aged beef

Additional information

Additional information

Weight	N/A
Ripening method	Dry-Aged
Weight	300g, 500g, Block 1,5 kg
Packing type	VAC – vacuum packaging
Expiration date	Use-by date as stated on the product label
Breed	Heifer
Country of origin	Poland