Galician Bone In Sirloin | Dry-Aged
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Galician Bone-In Sirloin | Dry-Aged — Richly Marbled & Intensely Flavoured
Our Dry-Aged Galician Bone-In Sirloin showcases the exceptional quality of Rubia Gallega cattle reared in the hills of Galicia, Northern Spain. Known for their extended lifespan and slow growth on natural pasture, these cattle produce beef with extraordinary depth of flavour, abundant marbling and unctuous golden fat. With the bone left in, this cut offers additional richness during cooking and delivers a robust, satisfying sirloin experience.
Often referred to as "Spanish Wagyu," Galician beef stands apart for its mature profile and natural complexity. These animals are typically raised for 8–12 years — up to five times longer than conventionally reared cattle — resulting in meat that is both refined and powerful in character.
Why You'll Love It
🔥 Bone-In for Enhanced Flavour – Retains moisture and enhances flavour throughout the cook.
🥩 Dry-Aged & Well-Marbled – Naturally rich, with golden fat and a distinctive, mature texture.
🌿 Pasture-Raised & Slow-Grown – Raised over many years on grass-based diets by producers focused on quality and sustainability.
A Cut Above the Rest
This isn't everyday sirloin. With time, care and traditional farming practices behind it, Galician beef develops qualities that simply can't be matched. The result is a sirloin steak that delivers on every level — tenderness, intensity and an unmistakable richness that lingers long after the first bite. Also explore our Galician Sirloin for the boneless version, or the Galician Ribeye for the fore-rib cut.
Order Now
Order before 11am Tuesday to Friday for next-day delivery across the UK. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs.
Frequently Asked Questions
What is Galician bone-in sirloin?
A sirloin steak from Rubia Gallega cattle with the bone left in — giving you the clean, refined flavour of Galician sirloin with the added depth that comes from roasting on the bone. The bone conducts heat evenly and the marrow adds richness during cooking.
How do I cook a Galician bone-in sirloin?
Bring to room temperature for 45 minutes. Season with sea salt only. Sear in a very hot cast iron pan — 3 minutes per side for medium-rare. Stand on the fat cap briefly to render it. The golden Galician fat is exceptional — don't let it go to waste. Rest for at least 6-8 minutes before carving off the bone and slicing against the grain.
How does Galician sirloin compare to British sirloin?
British grass-fed sirloin comes from cattle aged 20-30 months and has excellent flavour. Galician sirloin comes from cattle aged 8-12 years — the extended lifespan produces significantly more intramuscular fat, a richer golden fat cap and a complex, nutty depth of flavour that standard sirloin simply cannot match.
Where does the beef come from?
From Rubia Gallega cattle raised in the hills of Galicia, Northern Spain. Sourced from trusted Spanish producers and dry-aged in-house at TJB to concentrate flavour and perfect texture.
Do you offer next-day delivery?
Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.
Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.
Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.
