Sirloin comes from the top-middle of the cow's back, between the fillet and the rib. They have a lovely ratio of lean meat to delicious outer fat, which should be rendered until crisp and golden.
When cutting your steaks, we always ensure generous fat cover and good marbling, as the inter-muscular fat will keep the meat moist and soft when cooking.
Min. Weight: 500g (2x 250g steaks)