Sirloin steak is cut from the end of the sirloin joint and is deliciously tender. It's delicious grilled or fried whole, complemented with sauces such as bearnaise, au poivre and red wine. It's also great for slicing up for stir fries, or cutting into chunks for kebabs.
We get our beef from several small independent farms, such as Manor Farm in Wiltshire, where Pip Browning and her family raise traditional breeds of cattle such as Hereford and Aberdeen Angus. She believes in very high standards of animal welfare, and her cows graze on clover leys spread across 500 acres of organic land. Mark and Jane Melly at Box Farm also provide us with beef from the heart of the North Wessex Downs in Hampshire. They breed traditional native breeds such as Angus, Shorthorn and South Devon suckler cows, and also have excellent standards of animal welfare. The cows graze on rich clover pastures, and get a well earned rest in between calving. Mark and Jane have been working hard to enhance levels of wildlife on their land by planting hedges and creating nesting sites for birds.
Beef (100%)
Although beef contains saturated fats, small portions of beef are highly beneficial as a concentrated source of protein, iron and vitamins. Beef, as with all meat, is a good source of protein. Beef can help prevent and treat anaemia, due to its concentrated source of iron. Beef also contains large amounts of B vitamins, helpful in energy conversion in all parts of the body.
To prepare a delicious sirloin steak, you can either grill or fry it. Rub each side of the meat with a little salt, then heat up a little oil (or a knob of butter, or half-and-half) in a frying pan. For a rare 2cm thick steak, cook for around 3 to 4 minutes on each side; for medium, cook for 4-5 minutes each side; for well done cook for 5-6 minutes each side. Beef should be kept at a very cool temperature, wrapped and kept away from other foods. Beef can be frozen, but should be thoroughly defrosted before cooking.