Sirloin is taken from the middle of the back section of our grass-fed beef carcasses, from the opposite side of the spine to our fillet steak. With a high level of marbling, it’s a cut well-suited to sauces, packing a punch with a strong taste that will stand up to competing flavours. Beef sirloin is the ideal choice for fans of rib-eye, with an extra level of fat to crisp up in the pan for a sweet, buttery flavour.