The Sirloin steak is cut from the sirloin joint which runs the middle length of the animal, with the filet (Undercut) beneath it, this is the most valuable combination. This is why cattle with long backs are so sought after in pedigree breeding. It is the equivalent of the saddle in Lamb, Mutton or Venison.
In the United States this is known as the Porterhouse steak. Better marbled and with more fat cover than the rump steak, it is a classic cut whether served rare, season and sparsely displayed or presented more in the French fashion with a grand or humble sauce such as peppercorn or Béarnaise. Ideally cut thick and served rare, eating a properly reared grass fed sirloin steak, whether cooked in the pan or on a BBQ, is a truly fine experience.
With Sirloin, as with so many steaks, it is better to buy a super thick steak and carve it after cooking and resting, rather than buying two thin steaks. We hang and dry age our beef on the bone for up to 5 weeks before boning and trimming down to the beautiful delectable steaks you expect from your award winning mail order butcher.
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