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Sirloin Joint - 32 Day Dry Aged
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Description
Our 32 day dry aged sirloin joint is a celebration of classic British roasting - deeply flavoured, richly marbled, and expertly prepared. This sirloin beef joint is sourced exclusively from free-range, grass-fed herds, then dry aged to relax the muscle and intensify its natural depth of flavour.
Cut from one of the most prized parts of the animal, the sirloin offers that perfect balance between tenderness and robust, meaty character. Whether you're planning a Sunday roast or a standout centrepiece for entertaining, this beef sirloin joint delivers on all fronts.
For best results, roast with a trivet of vegetables and herbs to enhance the aroma and create a natural gravy base. Pair with Yorkshire puddings, seasonal greens, and a generous spoonful of horseradish.
This sirloin roasting joint comes expertly trimmed and ready to cook - no fuss, just outstanding beef. Scroll down for our full cooking time for sirloin beef joint tips for achieving your preferred doneness.
How to cook beef sirloin joint
A chef's favourite for its deep flavour and juicy succulence, the sirloin is ideal for easy carve celebration joints whatever the time of year, served alongside traditional roast potatoes, Yorkshire puddings, and creamy horseradish sauce. To infuse the joint with aroma, try roasting on a trivet of onion, carrots, and succulence, or consult our cooking tips.
About the cut
Sirloin Joint
Prime British beef, the sirloin along with the fillet, is the most precious cut of the beast for the butcher. The pedigree of our beef and the quality of their diet means ample marbling which is essential for tenderness and succulence. This joint is dry aged to concentrate the flavour, before being carefully prepared by hand for a neat roasting joint.
About the breed
Heritage
we'll choose from our selection of available breeds
It's good to eat and enjoy heritage breed meat from British breeds, showing farmers that there is a market for their herds and flocks and encourage them to rear them. Without a demand for their meat, many breeds would die out altogether. When intensive farming reigned unchallenged in the second half of the last century, many of our traditional breeds all but disappeared because they don't take kindly to factory farming. We want to change this and help more people realise that we need to safeguard the natural biodiversity of our farm animals and to demand meat with intrinsic flavour that comes from higher welfare systems. All of our meat fits that bill perfectly.
How it works
Choose your delivery day. Standard weekday delivery is free on orders over £60
Your fresh meat delivery will arrive in a special stay-chilled insulated box, which will stay cold for up to 72 hours.
All our meat is fresh so it can be popped in the freezer if you don't need to use it straight away.
we guarantee the quality of all our goods and produce
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FAQ
Why choose dry aged sirloin joint?
Not all roasting joints are created equal. Dry aged beef sirloin develops a deeper, richer flavour thanks to careful maturation over 32 days. During this time, natural enzymes break down the muscle fibres, resulting in a more tender bite and a concentrated beefy taste. It's this process - combined with expert butchery and high-welfare sourcing - that makes our dry aged sirloin joint a firm favourite for Sunday roasts and festive feasts alike.
Is a sirloin joint the same as sirloin steak?
They come from the same part of the cow, but they're prepared differently. A sirloin joint is a larger roasting cut, ideal for carving and serving multiple people. Sirloin steaks are sliced individually and best cooked quickly in a hot pan or grill. The joint offers all the flavour of sirloin, but in a format suited to slow, even roasting.
Should sirloin be cooked fast or slow?
A sirloin roasting joint benefits from a balance of both - high heat to develop a rich crust, followed by a moderate roast to reach your desired internal temperature. It's not a slow-cooking cut like brisket, but it does need time in the oven to become tender and evenly cooked. Resting after roasting is just as important to lock in those juices.
Does sirloin get tougher the longer you cook it?
Yes - like most leaner cuts, sirloin can become dry or chewy if overcooked. That's why we recommend using a meat thermometer and cooking to temperature, not time. Aim for 52-54°C for medium rare, and always allow the joint to rest before slicing. This ensures the meat stays juicy, tender, and full of flavour.
our farms
We are privileged to work with some of the finest farmers anywhere in the world, who are dedicated to producing food in a regenerative and sustainable way. Generations of craft and experience goes into rearing livestock, and the result is quite simply, better meat.
sustainability mission
We are committed to generate a positive impact for people and planet by producing a local, healthy, and tasty product. Our focus on better meat stands for environmental protection and stakeholder engagement, which provide purpose to everything we do.
Customer reviews
The UK's best online butchers
We are Online Butcher of the Year 2020, and our team has been recognised for their achievements on numerous occasions, scooping various national food, butchery, and business awards for our better meat. We try to be modest, but F&Co’s team of master butchers, smallholding farmers & Michelin Starred chef really are amazing, working for the pride in their craft.
