Sirloin Steak

Sirloin comes from the French “sur la longe” or above the loin from where it is cut. Our steaks are dry aged and matured in our dedicated drying room, before being prepared into neat steaks.

Sirloin Steaks boast the characteristic marbling that explains its reputation for taste and which to a butcher is a sign of the meat’s quality, promising tenderness and flavour when cooked.

We source our Beef from local farmer William Purdon from Stravenhouse Farm in Law Village, ensuring only the best local produce is selected. We ensure our Beef cattle are strictly grass fed and reared on rich green fields to develop natural marbling and intense flavour.

As a matter of principle we keep food miles to a minimum between ‘Field and Fork’ to ensure optimum welfare.

We then hang our Beef for a minimum of 21 days in our Dry Chill alongside Himalayan Rock Salts which enables the muscles to relax, darken, and lose excess moisture.

The result is outstanding Beef, every time.

Nutritional Information (per 100g)

Energy (Kcal): 135
Energy (KJ): 566
Fat : 4.5g
Saturated Fat: 2g
Carbohydrates: 0g
Sugars: 0g
Protein: 23.5g
Salt: 0.18g

Allergens

No allergens present.

Season on both sides with salt and freshly ground black pepper. Place the steaks on the hot grill pan. After a few minutes, turn the steaks 90 degrees in the pan, to give diamond-patterned grill marks. Turn the steaks over and repeat on the other side until they’re cooked to your liking.

*All Raw Meat products should be cooked thoroughly until they are piping hot*