Kalahari Wild Beef 35-Day Dry Aged Bone-In Sirloin

We consider this the best sirloin in the country, this flagship cut is an absolute masterclass in dry-aging and butchery. Cut from the primal loin with the bone left intact, our Kalahari Wild Beef Bone-In Sirloin retains its natural bone guard during cooking—a key element that shields the core muscle, seals in moisture, and infuses the surrounding beef with a deep, mineral-rich richness.

Sourced from 100% grass-fed cattle that roam the vast, pristine Kalahari plains, this steak starts with an inherently bold, pure character. To reach world-class perfection, it is placed into our specialized aging chambers for an extended 35 days. During this extra-long dry-aging process, natural evaporation concentrates the beef’s sugars, fats, and proteins, while native enzymes completely transform the texture. The result is a steak of extraordinary tenderness, crowned with an iconic, deep-red color and an unmistakable, nutty, buttery, and intensely savory flavor profile that standard beef simply cannot match.

A world-class steak deserves a focused, high-heat approach to showcase its complex flavors:

• The Ultimate Braai or Cast-Iron Sear: Bring the steak to room temperature 30 minutes before cooking. Season generously with coarse sea salt. Sear over screaming-hot coals or in a blazing cast-iron skillet for 3–4 minutes per side to build a dark, caramelized crust. Stand the steak on its fat cap first to render the edge until golden and crispy.

• Baste & Rest: During the final minute of cooking, baste with high-grade butter, smashed garlic, and fresh rosemary. Aim for a medium-rare finish (around 52°C–54°C internal temperature) and allow it to rest for at least 8 to 10 minutes on a warm board to let the rich juices redistribute throughout the muscle.