Beef Sirloin Steak
£ 11.50 – £ 32.19
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.
9 reviews for Beef Sirloin Steak
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A well hung, grass fed T-bone Steak is one of the ultimate beef sharing steaks. It consists of the sirloin with its creamy fat cover on one side of the vertebral bone, and the fat juicy filet steak on the other side of the bone. We hang and then dry age whole grass-fed t-bones in [...]
Treat yourself and your family to a fabulous roast dinner! As this is a whole piece, it will usually weigh around 3kg only. Please do contact us if you have any queries
Anonymous (verified owner) –
Beautiful texture, colour and taste.
Simon Browning (verified owner) –
Very good flavour and tender. Excellent comments from all diners
Alison N. (verified owner) –
Brilliant customer service….ordered online at 7:30am, collected from shop shortly afterwards. Steak was fabulous….cooked to everyone’s individual requirements and everyone said it was the tastiest they had ever had.
David Foister (verified owner) –
Stuart Macgregor (verified owner) –
The flavour comes through and there’s just enough fat to make it easy on the ridged pan. One was rare(ish), the other left for an extra 90 seconds, medium. Both benefitted from five minutes in a warm oven after cooking. The steaks were slightly different thicknesses which called for a bit of extra initiative.
Philip M. (verified owner) –
Ruth L. (verified owner) –
The steaks arrived ready for freezing and looked delicious
Jane Baker (verified owner) –
Absolutely delicious. Full of flavour. 👍🏻👍🏻
Jane Baker (verified owner) –
Delicious steaks makes a birthday special.