The most popular British steak. 35 day dry aged, with good marbling, thickly cut, it is guaranteed to be tender, delicious and will melt in your mouth.
"Cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. In French ‘Sur La Longe”. Also often referred to as a strip loin in America and other parts of the world.