Tips from the Butcher

"Use your fingers to prod the cooked steak – when rare it will feel soft, medium-rare it will be lightly bouncy, and well-done it will be much firmer. Remember to let the steak come to room temperature (30 - 60 minutes) before you cook it and don’t forget to rest the steak for about 2-4 minutes before eating"

Sirloin Steak

This 28-Day dry aged, prime beef steak is tender and full off flavour. With it being known as the most consistent steak available it can be fried, grilled or barbequed.


About our Beef

  • British
  • Located from hindquarter
  • Fully trimmed
  • 28 day dry aged
  • Ideal for frying, grilling or barbequing
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