Description

Sirloin is the name give to the long muscle that runs down the length of the top of a cow. It starts as the rib eye and ends attached to the rump. It is a hard working muscle which means it is not as tender as other muscles – like the fillet or rump – but work develops flavour and so it is a tasty steak. Also called “porterhouse” in old South African steakhouses, this grassfed steak is dry aged and is distinct as it always has fat on the cap.

Choose the portion that suits you!

150g, 200g, 250g and 300g Sirloin Portions

or 1 x 2kg whole for roasting