Fantastic on the BBQ, boneless chicken is a quick and easy option for the family...
£23.05
A cut that butchers instinctively reach for, our Ribeye on the Bone, or Côte de...
£44.50
Butterflied and boned by our butchers, this leg of lamb is opened out to create...
£34.50
Our free-range pork belly porchetta is a true celebration of Italian tradition. Pork belly is...
£51.25
A traditional slow-growing breed, the Cornish Red is known for its rich flavour, natural succulence,...
£25.50
The sirloin of veal is left on the bone "the Italian way" to produce the...
£11.00
Venison mince is rich and tasty, and a great alternative if you fancy experimenting with...
£7.50
Our Beef Steak Box is a meat-lovers dream and is guaranteed for a show stopping...
£94.55
Harvested from the Atlantic waters of Galicia, these queen scallops are prepared in a traditional...
£12.50
Award Winner
Cut from the loin, beef sirloin steak offers the ideal balance of tenderness, marbling and deep beef flavour. A natural fat cap and light marbling throughout the muscle give the steak its richness, while helping it remain tender during cooking.
Sourced from grass-fed Aberdeen Angus and Hereford cattle, reared on the pastures of Ayrshire in Scotland and Wexford in Ireland, each sirloin is dry-aged for a minimum of 28 days. This ageing process allows flavour to concentrate naturally while improving tenderness and depth.
Best served medium-rare to medium with simple seasoning to let the quality of the beef speak for itself.
Arguably the king of all steaks and a firm favourite of chefs and home cooks alike, the sirloin steak is the real winner of steak night.
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Our grass-fed beef is either Aberdeen Angus or Hereford from Ayrshire in Scotland, Wexford County, in Ireland, Norfolk and Suffolk. Sourced from small scale farmers who slowly rear their herds to the highest standard, on an hormone-free grass-fed diet.
We select our beef for its marbling and fat cover and dry age our prime cuts in our Himalayan salt chamber for a minimum of 28 days.
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