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Sirloin Steaks


The sirloin is a prime cut and sits just above the fillet. Due to the covering of fat on one side it has a great balance of flavour and tenderness.

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Sirloin steaks are best grilled over coals or in a cast iron pan, or fried.

All our beef is grass-fed and sourced either from our own Somerset farm, or from other British farms who share our values. For depth of flavour, our beef is dry-aged for a minimum of 28 days.

  • 2x 250g steaks
  • REARED in Britain
  • EXPERTLY PREPARED in our butchery.

Delivery information

We deliver nationwide. To guarantee Saturday delivery, orders should be placed by midnight on the preceding Thursday. Our chilled and frozen items are packed using ice packs and environmentally friendly Woolcool.

Perfectly paired with

Cooking tips

Bring the steak to room temperature by taking it out of the fridge 30 minutes prior to cooking. Season with oil, salt and pepper. Grill over a high heat for 4-5 minutes on each side to reach medium-rare doneness. The internal temperature of medium-rare steak should be 57-60°C. Rest before serving.

Storage instructions

Keep refrigerated once delivered and consume by the use-by date. If frozen before expiry, our meats can be frozen and used within three months. Defrost fully before use. Do not re-freeze.

from our farm

Our award-winning and 100% British beef and lamb are reared on our 1000 acre farm in Somerset, which backs directly onto the FARM SHOP Somerset, and other local, like-minded farms.

Our livestock is made up of Hereford, Aberdeen Angus and Wagyu cattle, and Mule and Exlana sheep.