Our native breed beef is carefully hand selected at Market for us by our buyer who we work closely with. We look for size and for a good covering of fat for flavour. Our prime cuts are matured on the bone for at least three weeks; the result is a meat that will melt in your mouth with a kind of flavour you just don’t get from wet aged beef. Each cut is prepared by our specialist butchers, ensuring care and quality in every cut.
Sirloin is a well flavoured Steak from the large back muscle, opposite the Fillet and perhaps the most popular of all the Steaks. A layer of fat on the outside aids in the cooking, whilst natural marbling running through the meat will melt into the Steak, giving a tasty, juicy Steak. Being hung for three or more weeks on the bone, the depth of flavour is outstanding.
How to cook Sirloin Steak
Cook from room temperature. Rub oil into the meat. Grill or pan fry on a high heat, 2-3 minutes per side for rare; 4-5 minutes per side for medium and 5-6 minutes for well done. Allow to rest for two minutes before serving.