- 55 – 1,800
A favourite for the Argentine Grill, this Black Label sirloin delivers marvellously aromatic and rich flavours.
A culmination of sensational tenderness, texture and flavours makes our Wagyu Sirloin is a real winner. The Oakey Gold Promise Traceability from paddock to plate. Exclusively Australian, natural marbling and mouth-watering flavour. Wagyu grade 3 to 5.
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.
Texture, tender and flavoursome. This native breed, Hereford Sirloin score sensationally in all three categories. Ideal for roasting, frying or grilling.
With up to a 3+ marble score, this 150 day grain fed pure Black Angus beef is renowned for its consistently exceptional eating quality. Unleashing big flavour every time – guaranteed.
Prefecture: MIYAZAKI. Japanese Grade: A5. Beef Marble Score: 8.
A Tom Hixson Exclusive | This highly exclusive and premium WX Wagyu sirloin is in a league of it's own. Grading: 9+. Very limited stock.
The Snake River Farms whole sirloin is richly marbled with a nicely defined grain, a satisfying bite and a memorable, rich flavour. This is a chilled product.
270+ days grain-fed Black Angus beef. Marbled like no other.
A Tom Hixson Exclusive | This highly exclusive and premium WX Wagyu sirloin is in a league of it's own. Grading: 5+. Very limited stock.
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.
Prefecture: HYOGO. Japanese Grade: A4. Beef Marble Score: 8
A Hixson member exclusive. Wild River Pure Bred Wagyu is not available online anywhere else in the world. Breed: Pure Bred Wagyu Diet: carefully crafted grain ration for 350 days. Standard feed time is 120 days. Beef Marbling Score (MBS): 8+
Our USDA herd are fed high quality corn which means you get beautiful marbling and outstanding flavours. Perfect for frying, grilling or roasting.
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.