Sirloin Steak


This is our most popular grass fed steak and it’s easy to see why. It’s juicy, lean, tender and full of fabulous marbling. We recommend cooking in a griddle or frying pan and keeping it simple with an oil, salt and pepper rub.

We dry-age all of our hindquarter cuts on the bone for a minimum of 28 days, enriching more flavour and tenderness to our beef cuts.

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Additional information


200-230g, 280-300g