Classic, naturally reared, sirloin has an incredibly robust flavour.
Traditionally aged, for added tenderness. This tender cut of well marbled, grass fed, beef is guaranteed to impress your guests.
Always allow steak to rest for 15 minutes at room temperature before cooking.
Delivered vacuum packed.
This is a long eye of marbled tender meat, about 2 foot long.
Enough for 25 steaks, or 3 Sunday roasts, or a combination of both.
One of the things you’ll notice when you cook grass fed meat is the yellowish colour of the fat.
That's because a diet of grass produces higher levels of carotenoids. Generally, the more carotenoids the more nutrients it contains.
So, the yellow fat (as with grass fed butter) is a sign of high nutrient density.
More carotenoids = more antioxidants, more nutrients and more flavour.
Chill, trim and slice it.
Always cut steaks against the grain.
You're likely to have to trim a bit of sinew and gristle from it. Not much, but a bit.
A whole sirloin also has a layer of fat on one side. Don't trim this off, it keeps the meat moist when you cook it. Takes 15 minutes.
Search Youtube for “How to prepare Scotch Beef sirloin steaks” for short videos that show you how it's done.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.
Whole 3-4 months
Sliced 2-3 months