Our butchers tips
Our native breed, dry aged sirloin steak has great natural, healthy fat content that adds to the flavour and tenderness of the meat. The tenderness and texture is somewhere between a ribeye steak and a fillet steak.
Sirloin steaks are cut from the sirloin section, on the back of a beef animal between the fore-rib and the rump.
The sirloin steak has great flavour and is suitable for grilling, pan-frying, griddling or cooking on a BBQ.
Cooking
Our preferred method is to cook steaks in a very hot cast iron pan or griddle and to oil the pan rather than the steak.
To cook a 2cm/3-4 in thick steak:
Rare: 2½ minutes each side
Medium Rare: 3-3½ minutes each side
Medium: 4 minutes each side
Well done: 6 minutes each side
Leave to rest for a couple of minutes before serving.
More details on cooking the perfect steak
Our steaks are from grass fed cattle. Grass fed beef has a richer, deeper flavour than grain-fed, and the fat melts in your mouth.
Our steaks are matured for at least 28 days using Himalayan rock salt to control humidity. The flavour and tender texture develop during ageing giving the raw beef a nutty, buttery aroma.
Our sirloin has good marbling, not as much as rib eye but with flecks of fat running through the meat as you would expect from grass fed, native breed beef.
Our butchers remove all gristle and silverskin so you don’t have to leave anything on your plate, if you want to remove the fat, please do it after cooking not before.
Thickness will vary with the breed of the animal if you like a thicker steak, it will always be safer to go for a larger weight.
If you're looking for a change from a sirloin, try a rump steak or a picanha both of which are from the rump muscle which is situated next to the sirloin.
