Organic Beef Sirloin Steak- Meat & Fish
£9.23
Cut from the leaner part next to the ribeye, sirloin provides a similar depth of flavour with a melting, juicy texture and less fat.
We favour traditional and rare breeds and our organic beef herd comprises South Devon, Gloucester and Aberdeen Angus animals, all raised on grass pasture and wild forage. We mature our prime steak cuts on the bone for at least 21 days to allow the meat to develop a better texture and intensified flavour.
We produce the finest award-winning meat by raising our animals to an exceptional standard. Our grass fed rare and native breeds are naturally suited to Daylesford’s traditional, low-impact, high-welfare organic farming methods. We have even built our own abattoir to ensure the highest welfare
and reduce food miles. Our animals mature slowly, in harmony with their true nature, nourishing the soil they roam on – which keeps our British countryside diverse and thriving.
Our dairy and beef cattle do not receive Bovaer or any other methane-reducing additive in their feed. They enjoy a 100% forage-based diet, grazing on clover-rich pastures from the spring to autumn and our own homegrown organic hay and silage in the winter months.
Season steaks with salt, pepper and oil.
To pan fry, heat a little oil in a pan until searing hot. Add steak to the hot pan. Seal on a high heat on each side until golden brown. Reduce to a medium heat and cook according to the thickness of the steak and your preference, turning regularly, until juices run clear. We find the usual amount of time is between 5-10 minutes. Place a knob of butter on top of steak, allow to rest for 2-3 minutes before serving for tender, succulent steaks.
To grill, preheat grill to a medium heat. Brush with oil, place under the grill and cook according to the thickness of the steak and your preference, turn half way through cooking time. We find the usual amount of time is between 5-10 minutes, until juices run clear.
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