Sirloin Steak

Found in restaurants and diners all over the world, the sirloin steak is a classic cut of beef, renowned for being highly succulent and tender. Known alternatively as the Striploin or Strip, the sirloin steak comes from the hindquarter and the lower portion of the animal's ribs, it sits just above the fillet. Compared to the Ribeye, it is a leaner cut but is still extremely tender and juicy. Beef sirloin steak is easy to trim and has a natural covering of fat on the top that helps to ensure the joint remains succulent during cooking and also releases intense flavours that are infused into the meat.
 
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American Wagyu Sirloin BLACK GRADE (Snake River Farms)
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American Wagyu Sirloin BLACK GRADE (Snake River Farms)

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.

£410.00£460.00
from2.80kg
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American Wagyu Sirloin GOLD GRADE (Snake River Farms)
Out Of Stock

American Wagyu Sirloin GOLD GRADE (Snake River Farms)

The Snake River Farms whole sirloin is richly marbled with a nicely defined grain, a satisfying bite and a memorable, rich flavour.

£440.00
from2.80kg
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Spanish Wagyu Sirloin Steak BMS 5-6
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Spanish Wagyu Sirloin Steak BMS 5-6

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.

£44.95
from0.23kg
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Australian Wagyu Sirloin
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Australian Wagyu Sirloin

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.

£200.00
from2.00kg
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Tom Hixson Wagyu Sirloin
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Tom Hixson Wagyu Sirloin

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.

£220.00£280.00
from2.00kg
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Hugely versatile and known for its incredibly beefy flavour, whole sirloin steak is one of the most popular cuts of beef for a vast range of recipes and meals. Seen as a luxury in the delicacy world, beef Sirloin steak is often paired with rich sauces and lavish red wine for an ultimately exquisite taste. 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. Perfect for frying, grilling or roasting, the Sirloin cut is easy to trim and tends to be just slightly leaner than the Ribeye steak, but still tender and juicy. Buy Sirloin steak, including dry aged sirloin steak with Tom Hixson of Smithfield today and not only will you get to enjoy premium quality beef, but will be able to relax as your steak is delivered directly to your door. With a service of over 50 years, Tom Hixson of Smithfield has become a well-established brand that offers only the finest meat with unrivalled quality anywhere else. For larger orders, you can also choose to order bulk sirloin steaks from our store too, alongside our other beef cuts including our bulk ribeye steaks.

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.

Cooking Advice
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
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