Minimum 700g pack. 2 steaks per pack.
Sitting somewhere between rump and eye fillet in terms of taste and texture, sirloin steak has the perfect balance of fat and tenderness. It comes from between the fillet and the rib. Sirloin steaks should be cooked in a similar way to rib-eye, allowing the fat to melt into the meat and to prevent chewy gristle. Having your sirloin cooked on the bone bumps it up to the next level. Enjoy!
Slow-grown, regeneratively grazed, grass-fed and finished beef from our farm on the Central Coast and our regenerative partnering farm Furracabad Station in Glen Innes.