Beef Sirloin, Aubrac, 40 Days Dry Aged by Metzger Freres

Metzger Frères is one of France’s most respected names in fine meat, renowned for their craftsmanship and top-tier sourcing. This 40-day dry-aged Aubrac sirloin reflects their expertise—sourced from cattle raised on the wild pastures of the Aubrac plateau, then matured to intensify flavour and tenderness.

Leaner than a rib cut yet beautifully marbled, the sirloin develops a rich aroma and deep, savoury notes through ageing. Once cooked, it offers a perfect balance of firm texture and juicy, meaty flavour with hints of nuttiness and minerality. Simply season, sear, and rest—it needs nothing more.

Pair with Haut-Médoc Cru Bourgeois Exceptionnel AOC, Château Belle-Vue, 2018. Its structure, spice, and dark berry fruit make a refined match for the beef’s aged complexity.

Basic cooking instructions:

1. Let the meat come to room temperature (30–45 min).
2. Preheat a hot pan or grill.
3. Season generously with salt and pepper.
4. Sear 2–3 min per side for medium-rare, then cook 1–2 min more per side if needed.
5. Rest for 5–10 minutes before slicing.