Beef Sirloin Steak
Beef Sirloin Steak
All prices shown per pack
1 steak per pack, 200g per steak
One of the best-known and most identifiable British steak cuts, sirloin steak is taken from the middle section of the back of the beef carcass. It's a great choice if you like the combination of a crispy-but-melting layer of fat and moderately grained, yielding meat that has bite without being too strongly flavoured. Perfectly balanced internal marbling keeps the sirloin succulent and enhances its natural delicacy.
The fat that comes from our free-range beef animals is an essential component in a well-rounded and balanced diet. And because all of our cattle are reared to the highest welfare standards their meat is clean and untainted by chemicals or pharmaceuticals. Of course you may prefer your steak without fat, in which case flat iron is an excellent alternative to sirloin.
*Suitable for home freezing.
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Reared to the highest welfare standards, all our halal beef comes from free-range, grass-fed cattle. We believe in sustainable, ethical farming methods that work with nature to produce really amazing meat while taking care of the environment. You'll taste this in our halal beef mince – it isn't a bland vehicle for added flavours, it's hearty and tasty in its own right.
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Ireland
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Un-stunned, slaughtered by hand
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5 days, fresh
Keep Chilled, 1°C to 4°C
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Nutritionals per 100g: Energy 135 Kcal/ 566 kJ. Fat 4.5g, of which saturates 2g. Carbohydrates 0g, of which sugars 0g. Fibre 0g, Protein 23.5g, Salt 0.18g
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Antibiotic free
Growth hormone free
Grass fed
Free to roam
No additives or added ingredients whatsoever
Locally sourced and ethically farmed
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Box- Recyclable
Paper Tape- Recyclable
Food Grade Tray- Recyclable
Gel Packs- plastic recyclable
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The sirloin steak's combination of robust texture and external fat means it needs a hot temperature to tenderize the meat and render down the fat. So set your pan over a high heat until it's super-hot and smoky. Using a pair of tongs, hold your steak with the fat-covered edge down in the pan until it's starting to char and the fat is sizzling out – the smell will be delicious. Once the fat is crisp and melty, sear each side of the steak for a couple of minutes, then give it a full five-minute rest wrapped in foil so the meat can relax and the juices absorb back in. A rich béarnaise sauce, vibrant with fresh chopped tarragon is a classic accompaniment.
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Aged on the bone that little bit longer, our grass-fed Beef Sirloin is tender and juicy with just the right amount of fat and cut thick. You'll never cook a supermarket steak again!