The new york cut has a few different names, it’s rather inconvenient. It’s also commonly known as sirloin or porterhouse. Anyhow, this cut has been dry aged for approximately 4 weeks in our Himalayan salt brick dry ageing room, increasing its tenderness and flavour. It will be tied for roasting. We recommend about 250g per person. Tom has 300g, but he’s a growing lad (that’s his excuse anyway).