Each steak weighs approximately 200g.
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A Pipers Farm sirloin steak is a match made in heaven: fine-grained and well-marbled meat coupled with a generous swathe of sweetly flavoured fat. It's easy to see why the sirloin is a perennial favourite - with its robust flavour and substantial, juicy texture it's a really satisfying ‘steaky’ steak. Cut to exacting standards by our skilled butchers to obtain the perfect balance between meat and fat, it's a classic cut that works well with hearty, rich sauces and the crispiest of chips.
We've been told for years that fat causes many of the diseases common in western culture, but in reality fats from grass-fed animals who live a healthy natural lifestyle are beneficial components in our diets. That's why at Pipers Farm we're proud to produce free range meat that id not just delicious but clean and nutritious, too. Our native Red Ruby cattle thrive on the plants, grasses and herbs from the pastures and moorlands of Devon, efficiently converting it into strong muscles and sturdy skeletons. They are around 30 months old when the get slaughtered. Our beef cattle grow slowly and are never fed concentrated food, cereals or growth promoters, so you can be sure of the goodness of the meat you eat - it is properly free range.
To get the very best flavour and texture from your sirloin steak you need to give the fat a head start when cooking, so it can render down without the meat being overdone. Heat your pan until it's shimmering hot then, using a pair of tongs, hold the steak on its side and sear the fat for a couple of minutes until it starts to sizzle and melt, turning golden and crispy. Once you're happy the fat is on its way to being cooked, flip your steak flat side in the pan and sear on each side for a minute or two before removing from the pan to keep warm and rest for 5 minutes. Serve with a retro peppercorn sauce or invigorating sour cream and horseradish sauce.
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