Sirloin Steaks
Seen on restaurant menus across the nation, a sirloin steak is one of those prime cuts that always satisfies. A steak that consists of a single muscle as well as an external layer of fat, the sirloin steak ticks all the boxes when it comes to complex flavour profiles. Its internal marbling is sweet, while its external fat delivers a deep savoury flavour.
When cooking, first sear upright fat side down in a pan or griddle, let the fat render until clear in colour and soft to touch then continue to sear either side of the steak. It’s recommended served rare to medium rare for best flavour and texture.
Chef’s Tip: if you want to try a little simple butchery at home, order a sirloin boned and rolled in a slightly larger size than required and cut a couple of generously sized steaks from the end: 6oz for a moderate appetite or closer to 10oz for real meat lovers, or if you want to barbeque.
Weight: 6oz
Pack size: 2 or 5
Seen on restaurant menus across the nation, a sirloin steak is one of those prime cuts that always satisfies. A steak that consists of a single muscle as well as an external layer of fat, the sirloin steak ticks all the boxes when it comes to complex flavour profiles. Its internal marbling is sweet, while its external fat delivers a deep savoury flavour.
When cooking, first sear upright fat side down in a pan or griddle, let the fat render until clear in colour and soft to touch then continue to sear either side of the steak. It’s recommended served rare to medium rare for best flavour and texture.
Chef’s Tip: if you want to try a little simple butchery at home, order a sirloin boned and rolled in a slightly larger size than required and cut a couple of generously sized steaks from the end: 6oz for a moderate appetite or closer to 10oz for real meat lovers, or if you want to barbeque.
Weight: 6oz
Pack size: 2 or 5
Seen on restaurant menus across the nation, a sirloin steak is one of those prime cuts that always satisfies. A steak that consists of a single muscle as well as an external layer of fat, the sirloin steak ticks all the boxes when it comes to complex flavour profiles. Its internal marbling is sweet, while its external fat delivers a deep savoury flavour.
When cooking, first sear upright fat side down in a pan or griddle, let the fat render until clear in colour and soft to touch then continue to sear either side of the steak. It’s recommended served rare to medium rare for best flavour and texture.
Chef’s Tip: if you want to try a little simple butchery at home, order a sirloin boned and rolled in a slightly larger size than required and cut a couple of generously sized steaks from the end: 6oz for a moderate appetite or closer to 10oz for real meat lovers, or if you want to barbeque.
Weight: 6oz
Pack size: 2 or 5