Our Sirloin Steak shows exactly what better meat means. All of our sirloins are taken from born and bred Isle of Wight cattle that are allowed to mature at their own pace before being expertly hung to relax the meat to tenderness before being cut specifically for your order. The result is outstanding steaks that can’t be beaten for their deep flavour, dark flesh, and generous marbling that caramelises and tenderises the meat upon cooking.
Sirloin comes from the French “sur la longe” or above the loin from which it is cut. Before being prepared into neat steaks. Our 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.
This is the best of British steak, prime and flavoursome, for a real Saturday Night treat especially when served with homemade chips and a Bordelaise sauce. We recommend serving our Sirloin Steaks rare or medium-rare for optimum taste and eating, while if you’re unsure as to how to get the perfect finish for your steak, please see our cooking tips.
For perfect cooking and measuring internal temperatures, we recommend always using a meat probe.