Beef Sirloin, Aubrac, 30 Days Dry Aged by Metzger Frères (Chilled)

Metzger Frères is a name that resonates with chefs and connoisseurs across France, known for sourcing and preparing some of the finest meats the country has to offer. This dry-aged Aubrac sirloin is a perfect example of their expertise. Raised in the high pastures of the Aubrac plateau, the cattle benefit from a cool climate, wild grasses, and centuries of selective breeding. The result is beef with an innate depth of character. Dry ageing the sirloin for 30 days intensifies its natural qualities, concentrating its texture and deepening its taste—this is craft, patience, and heritage in every slice.

The sirloin is beautifully balanced—leaner than a rib cut but with just the right marbling to stay juicy and tender. After ageing, it takes on a slightly darker hue with a richer, more savoury aroma. When cooked, a gentle crust gives way to a firm yet yielding texture. The taste is clean, meaty, and lingering, with subtle hints of nuttiness and a touch of minerality in the finish. It’s the kind of beef that doesn’t need anything more than salt, flame, and time.

For a pairing that does justice to the complexity of this dry-aged sirloin, open a bottle of Haut-Médoc Cru Bourgeois Exceptionnel AOC, Château Belle-Vue, 2018. With its elegant structure, refined tannins, and dark berry notes wrapped in spice and oak, it strikes the right balance—powerful enough to match the sirloin, yet precise enough to highlight its ageing and depth. A pairing built on structure and finesse.