This is the 'flavour favourite' producing rich beefy caramelized succulence - that is what traditional roast beef is all about. Pink in the centre and easy to carve. This Sunday roast will be the main topic of conversation at your table for any large gathering.
French trimmed by our expert butchers it is ready for cutting into your favourite sized steaks or popping straight into the roasting tray.
Taste: Rich and robust flavour to die for
Tenderness: Hits 7-8 on the tenderness scale
Texture: Firmer than fillet, succulent and supple
Always try to leave your meat out for 30-40 minutes to come to room temperature so its nice and relaxed before you cook it.
How to cook a Sirloin? Our Whole Sirloin is about as long as your average arm, so much bigger than the photo. Cut in half for a roast that serves 6-8 people or cook in a large oven whole for 13-18 people. The juices from the roasting tray are a must for the gravy or saving as stock. To gauge how well you want it cooked, slice a fine sliver of the head to take a peak inside.
Size: 4.0kg - 5.0kg
Serves: 16-18 people
Ageing: 40 days+
Breed: Angus / Hereford
Origin: Argentine Beef / Argentinian Beef
Delivered: Chilled store between 0 - 5ºC