Wing Rib or Sirloin on the Bone

The Wing Rib joint or wing end is cut from the first 3 rib bones of the Sirloin and weighs approximately 3kg. The chine bone is removed, excess fat is trimmed and the ribs are french trimmed. The wing ribs are aged on the bone in a cabinet lined with Himalayan rock salt for up to 6 weeks. The ageing process “dries” the meat. As the meat matures the flavour becomes more concentrated, whilst at the same time also becoming more tender. The wing end can also be sliced into Porterhouse Steaks – sirloin steaks on the bone.