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Sirloin Steak (grass fed)

£22.50/Kg 4-6
3Kg / £67.50
The king of steaks. You can't get better than this

Traditional Scottish sirloin steak, cut from the loin, is a real treat.

It has the perfect balance of tenderness and taste. Almost as tender as fillet, but more flavoursome.

Sirloin is a prime cut, leaner than rib eye, but with just the right amount of fat and marbling for melt-in-the-mouth succulence.

It's great for traditional sirloin steaks. Or, cut a large chunk and roast it whole for that extra special occasion.

Always allow steak to rest for 15 minutes at room temperature before cooking. And rest it after cooking.

  • What's Delivered?

    Delivered vacuum packed.

    This is a long eye of marbled tender meat, about 18 inches long.

    Enough for 12 steaks, or 2 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.

  • What do you need to do?

    Chill it, trim it and slice it into portions.

    You just need to decide how much you want to roast and how much you want as steaks.

    Anything you plan to freeze is best sliced into individual portions after you've thawed it.

    So portion it into the amount of steak you'll typically serve at a meal. Then slice it into individual steaks after you've taken it from the freezer and thawed it a bit. You'll retain more juices that way.

    Tip. Save all the trimmings and boil them up. They make great stock.

  • How long will prep take?

    10 minutes

  • Safety Notes

    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.

  • Refrigeration

    2-3 days

    With fridge set at 1-4 °C

    Hygiene

    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.

    Safety

    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate

    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    Whole 3-4 months

    Sliced 2-3 months


    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.