approx. 300g each
This is our most popular steak.
Cut from between the rump and the fillet it sits between the two in as far as texture and taste goes. Perfect balance!
It is rich, juicy, tender and full of marbling. A nice creamy fat covering gives this steak its fabulous “buttery” moist taste. This cut can be cut as steaks or rolled and boned as a joint. Sirloin steaks can be cooked on a griddle but it’s important to allow the fat to “melt” during cooking