Our butchers tips

Indulge in the Finest Quality Beef with Grid Iron Meat’s Sirloin Roasting Joint – Perfect for Every Occasion

Our sirloin roasting joint is the epitome of premium meat. This boned and rolled sirloin of beef is a prime cut, chosen by our master butchers for its exceptional quality and tenderness. With its rich flavour and succulent texture, this cut is perfect for any occasion and is sure to impress even the most discerning of diners.

At Grid Iron Meat, we understand that quality meat starts with the selection of the finest animals. That’s why we only source from trusted suppliers who share our passion for animal welfare and sustainable farming practices. Our beef is carefully selected for its marbling, texture and flavour, ensuring only the very best cuts make it to our customers’ tables.

Our sirloin roasting joint is expertly prepared by our skilled butchers, who trim and bone the meat by hand to ensure a perfect cut every time. We roll and tie the sirloin to keep it tender during cooking, and look for a good fat coating. Our attention to detail and commitment to quality means you can trust that every Grid Iron Meat sirloin roasting joint is of the highest standard.

Cooking a sirloin roasting joint is a breeze. This versatile cut can be cooked to your preference, whether that’s rare, medium or well-done. We recommend seasoning with salt, pepper and your favourite herbs to bring out the natural flavours of the meat. Roast in the oven for a deliciously tender and juicy result, and don’t forget to let it rest for 10 minutes before carving to ensure maximum flavour.

A sirloin roasting joint is perfect for family dinners or special occasions, and our generous portions mean there’s enough for everyone to enjoy. Serve alongside roasted vegetables, crispy potatoes and a rich gravy for a classic Sunday roast. Or, for something a little different, try slicing the sirloin thinly and serving with a zesty chimichurri sauce for a fresh and vibrant meal.

Order yours today and experience the true taste of premium beef.

Here are some ways to cook a sirloin roast:

Oven Roasting: This is the most popular way to cook a sirloin roast. Season the meat with salt, pepper, and any other herbs or spices of your choice. Place it in a roasting pan and roast in the oven at 175°C until the internal temperature reaches your desired level of doneness.

Grilling: Sirloin roasts can also be grilled for a delicious smoky flavour. Season the meat with salt, pepper, and any other spices you like. Preheat your grill to medium-high heat and sear the roast on all sides, then move it to a cooler part of the grill and continue cooking until it reaches your desired level of doneness.

Slow Cooker: For a hands-off approach, you can cook your sirloin roast in a slow cooker. Season the meat with your favorite spices and place it in the slow cooker with some beef broth and vegetables. Cook on low for 8-10 hours, or until the meat is tender and falls apart easily.

Sous Vide: This is a high-tech cooking method that involves cooking the meat in a vacuum-sealed bag in a water bath at a precise temperature. This method ensures that the meat is cooked evenly and retains its juiciness. Season the meat and seal it in a vacuum bag, then cook it in a sous vide machine at your desired temperature for several hours.

Here are the various internal temperatures for different levels of doneness for sirloin roast.

Rare: 48-52°C (118-126°F)
Medium-rare: 55-60°C (131-140°F)
Medium: 60-65°C (140-149°F)
Medium-well: 65-70°C (149-158°F)
Well done: 70°C and above (158°F and above)

It’s important to note that the internal temperature of the meat will continue to rise slightly after it is removed from the heat source, so it’s best to take it off the heat when it’s a few degrees below your desired temperature. Also, be sure to use a meat thermometer to ensure that the meat is cooked to your desired level of doneness.

No matter which cooking method you choose, be sure to let the meat rest for 10-15 minutes after cooking to allow the juices to redistribute and the meat to become even more tender and juicy.

There are many celebrity chefs who have shared their tips and techniques for cooking sirloin roast. Here are a few suggestions:

Jamie Oliver: Jamie suggests seasoning your sirloin roast with garlic, rosemary, and thyme, and cooking it in the oven at 240°C (475°F) for 15 minutes to sear the outside, then reducing the heat to 180°C (350°F) and cooking for another 15 minutes per 500g for a medium-rare roast. Let the meat rest for 15-20 minutes before carving.

Gordon Ramsay: Gordon recommends seasoning the sirloin roast with salt, pepper, and olive oil, and searing it in a hot pan for a few minutes on each side before transferring it to the oven to roast at 220°C (425°F) for 15 minutes per 500g for a medium-rare roast. Let the meat rest for 10-15 minutes before carving.

Nigella Lawson: Nigella’s recipe for sirloin roast involves seasoning the meat with garlic, thyme, and mustard, and roasting it in the oven at 220°C (425°F) for 20-25 minutes per 500g for a medium-rare roast. Let the meat rest for at least 10 minutes before carving.

Heston Blumenthal: Heston suggests cooking sirloin roast sous vide for maximum precision and juiciness. He seasons the meat with salt and vacuum-seals it before cooking it in a water bath at 57°C (135°F) for several hours, depending on the size of the roast. He then sears it in a hot pan to give it a crispy crust before serving.

If you’re looking for other beef roasting joints, our selection is here.