Sirloin Steak (400g, pack of 2)

£11.49
(£2.87 per 100g)

Sirloin steak is fantastically tender. Also one of the best and more succulent cuts, brill for a quick fry. A high welfare pair and a cut above store bought meat.

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Producer

Our high welfare beef comes from a handful of Yorkshire and Peak District farms, who love their cattle. Richard Gill, for example, at Nether Rod Knowle Farm, is the third generation in his family to farm there. Richard’s cows live longer, are better on their feet and turn the omega-rich grass they eat into fantastic meat. Richard knows a thing or two about meat. “I was a guest on There’s No Taste Like Home, cooking up Great Grandma Jessie’s Sunday roast”. Definitely the roast with the most.

Storage & prep

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. Upon opening, vac-packed beef can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear!

Sirloin Steak (400g, pack of 2)

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