The sirloin steak is cut from the middle of the back section, the subprimal posterior to the short loin. WIth a good amount of marbling plus the strip of fat running along its side, this steak is packed with good butter flavours, that crisp up in the pan as the fats render down.
The Pigling Street Butchery offers the finest pedigree rare breed beef in the UK. All of the livestock bought directly from local producers has been reared in a totally free range and stress free environment, feeding on grass, hay and silage. This produces a meat that is not only succulent but also full of flavour. These rare breeds need a longer time to mature and do not grow to the same size or as quickly as the commercial continental cross breed cattle. It is this slow growing nature that gives the meat its flavour and is why it is renowned by many of the top chefs.
All our beef is for hung for up to 21 days to ensure the meat will not only taste good but is very tender as well.