Beef Sirloin, Aubrac, 40 Days Dry Aged by Metzger Freres (Chilled)

Metzger Frères is one of France’s most respected names in fine meat, renowned for their craftsmanship and top-tier sourcing. This 30-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. 

This ancient breed of cow is perfectly adapted to the difficult climate and vast pastures of high-altitude territories, and it’s recognised for producing a meat of great quality. The cows are let to graze freely on the rich grass of the mountain plains. The company respects the animals’ biological rhythm and seasonality, and this leads directly to constructing the product’s aromatic complexity and taste.

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.