Black Label Argentine Sirloin (Rioplatense)
A favourite for the Argentine Grill, this Black Label sirloin delivers marvellously aromatic and rich flavours.
Wexford Valley Sirloin
The farmers of Wexford Valley continue the beef rearing traditions of this region. Breeding the finest select breeds in luscious grasslands. The herds' stress free lifestyle makes this beef extra tender and the taste is consistently superb.
Black Label Argentine Sukiyaki Slices (Rioplatense)
Sukiyaki slices are thin-cut steaks sliced from the top sirloin; they're the perfect thickness for Asian cooking and Korean recipes. Each of the sukiyaki slices has exquisite marbling, resulting in fantastic flavours and succulent textures.
Halal Tom Hixson Wagyu Sukiyaki Slices
Sukiyaki slices has exquisite marbling, resulting in fantastic flavours and succulent textures.
Tom Hixson Wagyu Sukiyaki Slices
Sukiyaki slices has exquisite marbling, resulting in fantastic flavours and succulent textures.
A5 Japanese Wagyu Kobe Sirloin Steak BMS 9
Widely recognised as the most luxurious beef in the world, due to it's intense marbling, lusciously smooth texture and profound flavours. This product will be dispatched frozen, you will not be able to re-freeze.
Aberdeen Angus Sirloin
A select breed. Tender, textured and packed full of flavours.
Tom Hixson Wagyu Sirloin Steak
A Wagyu / Shorthorn cross, which has been reared stress-free on the open, grassy pastures of Ireland. Shorthorn are renowned themselves for producing marbled beef, so when crossed with Wagyu the results are sublime. Their diet is supplemented with chocolate, which adds a touch of sweetness to the bite.
Aberdeen Angus Picanha
Certified Aberdeen Angus picanha are reared naturally in luscious grasslands and then expertly carved. The layer of fat surrounding the picanha fat renders through when cooked creating succulent and rich flavours.
Uruguayan Grass-Fed Angus Sirloin
Uruguay has the perfect climate. Clean air, plentiful water and lush green pastures, to allow Hereford and Angus breeds to range and graze freely, to eat and live naturally – reducing stress and promoting better animal welfare.
Halal Ex Dairy Sirloin Steak
This Ex-Dairy beef has a longer than normal maturation process (four years) this allows for a distinctive depth of flavour to develop. It has exceptional levels of marbling and it is dry-aged to enrich the incredible flavour profile even further.
This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
Ex Dairy Sirloin Steak
This Ex-Dairy beef has a longer than normal maturation process (four years) this allows for a distinctive depth of flavour to develop. It has exceptional levels of marbling and it is dry-aged to enrich the incredible flavour profile even further.
This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
USDA CHOICE Sirloin (Creekstone Farms)
From hand selected Black Angus Cattle. The herd are fed a high quality corn based diet which equates to well-marbled, very tender and simply exquisite beef.
Kagoshima Japanese Wagyu Sirloin A4 BMS 6
Prefecture: KAGOSHIMA. Japanese Grade: A4. Beef Marble Score: 6
Kagoshima Japanese Wagyu Sirloin A5 BMS 12
Prefecture: KAGOSHIMA. Japanese Grade: A5. Beef Marble Score: 12
Hereford Sirloin
Tender and succulent with a striking depth of flavour. This native, world-reowned breed delivers as a sensational roast joint. Alternatively, fantastic when portioned into steaks and fried or grilled.
USDA PRIME Sirloin XL (Creekstone Farms)
Our USDA herd are fed high quality corn which means you get beautiful marbling and outstanding flavours. Perfect for frying, grilling or roasting.
Kagoshima Japanese Wagyu Sirloin A5 BMS 9
Prefecture: KAGOSHIMA. Japanese Grade: A5. Beef Marble Score: 9
Black Label Argentine Picanha (Rioplatense)
A staple in the South American steakhouses. Full of phenomenal flavours and brilliant texture.
Hereford Picanha
Certified Hereford Picanha are reared naturally in luscious grasslands and then expertly carved. The layer of fat surrounding the picanha fat renders through when cooked creating succulent and rich flavours. This cut is perfect for roasting or using as individual steaks.
Irish Gold Label Picanha
The stress free lifestyle of the cattle on the pastures of Ireland ensures a fantastic texture. The grass fed diet provides exquisite flavour.
Salt Moss Aged Sirloin
A beef like no other has been created. Dry aged in a salt moss cave under specific conditions to create exemplary taste and texture.
A5 Japanese Wagyu Sirloin Steak
Widely recognised as the most luxurious beef in the world, due to it's intense marbling, lusciously smooth texture and profound flavours. This product will be dispatched frozen, you will not be able to re-freeze.
Wexford Valley Picanha
Guaranteed to deliver incredible juiciness, flavours and texture.
Where Does Our Beef Sirloin Originate From?
Just like our selection of Fillet steak and Rump steak, our whole sirloin steak comes from a wide variety of origins and feeds, including Wagyu sirloin, Angus sirloin, Australian varieties, and more, all sourced from either corn-fed or grass-fed herds.
What Part of the Cow is Sirloin?
The sirloin is cut from the back of the cow at the rear, attached via the commonly known ‘T bone’. The sirloin cut, which is often referred to as the strip or striploin, is situated in between the rib, flank, and rump of the cow.
How Do You Make Beef Sirloin Steak Tenders?
There are a few different things you can do at home to achieve a deliciously tender sirloin steak. Adding seasoning helps the tenderness of the steak; sea or kosher salt, black pepper, butter, and parsley all help to draw out the flavouring of the meat.
Using a cast iron pan to cook your steak is also an ideal choice, as it allows the meat to be cooked fast enough thanks to the intense heat. Once cooked, slicing against the grain of the meat also makes tenderising easier.
Does Beef Sirloin Steak Need to be Marinated?
Sirloin steak doesn’t need to be marinated, but it certainly helps to add flavour and make it more tender. This is because the acidity of the marinade breaks down the meat tissue. If you want to give your sirloin steak more flavour during the cooking process, try basting your steak with butter, garlic, and thyme.
How Should You Cook a Sirloin Steak?
Add oil to a pan on high heat. Place the steaks in the pan on their side, with the fat facing down to render. Once the fat has browned, turn them over so they are flat. Cook on both sides until your steak is done to your preference.
Need more tips on how to serve up the ultimate sirloin? Take a look at our recipe for expert advice on how to cook the perfect sirloin steak.