- 12 – 1,800
Texture, tender and flavoursome. This native breed, Hereford Sirloin score sensationally in all three categories. Ideal for roasting, frying or grilling.
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.
A favourite for the Argentine Grill, this Black Label sirloin delivers marvellously aromatic and rich flavours.
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.
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.
Prefecture: KAGOSHIMA. Japanese Grade: A4. Beef Marble Score: 7
Sourced from Fresian and Fresian crossbreeds. Longer than normal maturation (four years) allows for a distinctive depth of flavour to develop. Then Dark Red Beef with exceptional levels of marbling is hand selected. Finally, it is dry-aged to enrich the incredible flavour profile even further. Some of the finest beef we have seen or tasted this year! Cut by master butchers from the whole loin you see in the picture.
Sourced from Fresian and Fresian crossbreeds. Longer than normal maturation (four years) allows for a distinctive depth of flavour to develop. Then Dark Red Beef with exceptional levels of marbling is hand selected. Finally, it is dry-aged to enrich the incredible flavour profile even further. Some of the finest beef we have seen and tasted this year!
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.
The Snake River Farms whole sirloin is richly marbled with a nicely defined grain, a satisfying bite and a memorable, rich flavour.
Prefecture: KAGOSHIMA. Japanese Grade: A5. Beef Marble Score: 12
Prefecture: KAGOSHIMA. Japanese Grade: A5. Beef Marble Score: 9
Our USDA herd are fed high quality corn which means you get beautiful marbling and outstanding flavours. Perfect for frying, grilling or roasting.
270+ days grain-fed Black Angus beef. Marbled like no other.
An incomparable delicacy: tender as butter, endowed with a deliciously intense flavour and distinctive yellow marbling. Dry aged for at least 14 days.
Prefecture: HYOGO. Japanese Grade: A4. 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.
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+
Raised in between the meadows of Salamanca and the mountains of Leon in Spain. Breed: Aberdeen Angus. Diet: 300 day grain fed. We have not seen marbling like this in Angus beef before. It is sensational and will be the talk of the table at any dinner party.
A beef like no other has been created. Dry aged in a salt moss cave under specific conditions to create exemplary taste and texture.
Irish Dexter: this breed is known for it's impeccable eating quality. Dry aged in a salt moss aged chamber. The salt enhances the predisposed flavour profile and the moss helps draw out the moisture in the beef.
A select breed. Tender, textured and packed full of flavours.
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 sirloin steak tender?
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.
What part of the cow is sirloin?
Sirloin is sourced from the back section of the cow, sirloin is a large area and is itself divided into different categories; top, bottom, and tenderloin.
Does 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.
Need some 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.