- Aberdeen Angus (1)
- Australian Wagyu (1)
- Argentine (2)
- Black Onyx (1)
- Dark Red (2)
- Galician (2)
- Hereford (1)
- Jack's Creek (1)
- Japanese Wagyu (4)
- Uruguayan (1)
- USDA (2)
- Wagyu (11)
- Wild River Wagyu (1)
- WX Wagyu (2)
- Wild Atlantic (1)
- Salt Moss Aged (1)
- Snake River Farms (2)
- Spanish Wagyu (2)
- Tom Hixson Wagyu (1)
- Gunma (1)
- Kagoshima (3)
- Dexter (1)
- 30 – 630
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.
Santa Rosalia go to extraordinary lengths to ensure these cattle produce some of the world’s finest beef. They are Spain’s oldest producer of Wagyu beef and since 1992 has been supplying some of the best Japanese and Michelin starred restaurants in Spain. This beef is dry aged for 30 days from cattle up to 40 months.
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.
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.
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.