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Sirloin steak – pronounced Sur-loyn – is a cut of beef from the mid-back of a cow; between the Fore Rib (In front), Rump (below) and Flank (below). Because the muscles that make up this region of a cow are used substantially during its life, Sirloin steaks are often quite lean — with high protein and low intermuscular fat (or ‘marbling’) contents. Besides being famed for its tenderness, Sirloin steak is known to be notably 'beefy' in taste — lending itself nicely with strongly flavoured sides or sauces.Buy Sustainable Sirloin Steak
The word Sirloin derives from the french term “surlonge” — sur for 'above' and longe for 'loin'. There’s also a long history of urban myths surrounding the origins of the beef sirloin name! The most popular of these is that in the 1600’s, King James I knighted a loin of beef after falling head-over-heels in love with its taste during a meal; “Arise, Sirloin”, he said!
The first priority for selecting sirloin steak should always, always be to make sure it comes from a cow that was grass-fed. Briefly, this firstly ensures your sirloin is healthy to eat (grass-fed cows produce beef with higher amount of vitamins, minerals and omega 3 fatty acids), and second, significantly finer in taste. Check out our grass fed beef cheat sheet to learn more important info on the benefits of grass fed beef.
Grass-fed Sirloin steak can be easily spotted by the dark, rich red color of its meat and it’s ‘orangey’ fat color. Don’t be alarmed by the latter — it’s like that because the cow that produced this steak had a very, very healthy beta-carotene level; an antioxidant vitamin (Vitamin A) it got from the healthy, natural and unadulterated grass it ate throughout it’s life.
You’ve probably seen the term “aged” dotted around the sirloin steak you buy — whether in the local supermarket or on a dinner menu. Without diving too deeply here, the ageing of meat is crucial for the development of its taste and tenderness.
There are two main strands of ageing practices: Dry-ageing and Wet-ageing. While you can read all about their differences and make your own judgement in our ultimate guide to ageing beef, for a balance of both premium taste and texture we recommend a mix of both! In terms of time, Sirloin steak should always, always be aged for 21 days at a minimum. That's when the Sirloin really hits it’s sweet spot when it comes to taste!
Although no two steaks were made equal, we love the awesome overview of the nutritional facts of the standard beef sirloin steak that the team at VeryWellFit have put together! Have a look at an excerpt below:
|Sirloin steak nutritional facts|
|Serving size of 85g|
|Per Serving||% Daily Value|
|TOTAL FAT 8.5g||13%|
|Polyunsaturated Fat 0.3g|
|Monounsaturated Fat 3.2g|
|Dietary Fiber 0g||0%|
How long a sirloin steak can be stored before going bad depends on two factors: firstly, whether it’s being stored fresh or frozen temperatures, and second, how the meat is packaged. Sirloin steak that is being stored in a standard fridge, using standard packageing (paper wrap, plastic bag or tray) will likely last between 1 - 2 days or upto 2 weeks if vacuum packed.
If you’re storing your sirloin steak in the freezer however, expect it to last very well for between 6 - 12 months if it’s been packaged conventionally. However, if your sirloin steak has been packaged in a vacuum sealed pack, it can last up to 2 - 3 years, without losing any of it’s flavour!
To learn more about what vacuum packing is and understand its wider benefits, check out this page
There’s a plethora of different ways to cook sirloin steak. These include: frying, grilling, sous vide sirloin steak, BBQ, boiling and slow cooking. Here’s a snippet from our how to cook sirloin steak master class on a skillet. We encourage you to read our specialist guide for a simple cheat sheet on how to get melt-in-the-mouth results, every time!
We recommend serving sirloin steak with fat cut chips and grilled asparagus! Yummmm! Enjoy!Buy Sustainable Sirloin Steak