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Sirloin Steak - 32 Day Dry Aged
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Description
Our sirloin steak is taken from free-range British heritage breeds, naturally fed and allowed to mature slowly for exceptional eating quality. Each steak is dry-aged for a minimum of 32 days to deepen the flavour and create melting tenderness.
Cut from the loin and rich in intramuscular marbling, sirloin is known for its balance of leanness and succulence. When cooked, the fat caramelises beautifully, locking in flavour and giving that unmistakable steakhouse char.
Whether you're planning a midweek treat or a Saturday night steak dinner, sirloin is always a reliable favourite. Serve with thick-cut chips, green peppercorn or Bordelaise sauce, and a side of seasonal greens. Or try it sliced over a rocket salad with parmesan and balsamic.
This is British steak at its finest - robust, juicy and full of character.
Free Range
Grass Fed
BBQ
Fresh & Freezable
British
How to cook beef sirloin steak
This is the best of British steak, prime and flavoursome, for a real Saturday night treat especially when served with home made chips and a Bordelaise sauce. We recommend serving our sirloin steaks rare or medium rare for optimum taste and eating, while if you're unsure as to how to get the perfect finish for your steak please see our cooking tips.
About the cut
Sirloin Steak
Sirloin comes from the French "sur la longe" or above the loin from where it is cut. Ours are dry aged matured in our dedicated drying room, before being prepared into neat steaks. Our sirloin steaks boast the characteristic marbling that explains its reputation for taste and which to a butcher is a sign of the meat's quality, promising tenderness and flavour when cooked.
About the breed
Aberdeen Angus
Britain's favourite native breed beef
Unparalleled in reputation, the Aberdeen Angus is Britain's favourite breed, but is equally revered in the steak cutting traditions of Argentina, the United States, and South Africa. Its popularity is a direct consequence of the marbling that evenly runs through the meat to give the beef its renowned rich and indulgent flavour. Due to its quality and popularity, we hang prime Angus beef the year round, always sourced from grass fed, free range herds.
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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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.
FAQ
How to prepare sirloin steak
Preparing sirloin is all about enhancing its natural flavour. Start by:
Removing the steak from its packaging and patting it dry with kitchen paper.
Let it come to room temperature for 30-60 minutes to ensure even cooking.
Trimming any excess surface fat if desired (though we recommend keeping the fat cap for flavour).
Seasoning generously with coarse sea salt just before searing - this helps form a rich crust.
You can also:
Rub with a drizzle of oil and cracked black pepper.
Add a dry rub or a simple marinade for extra depth (e.g., garlic, rosemary, olive oil, lemon zest).
For added tenderness, consider dry brining the steak in the fridge overnight with salt.
Once prepped, follow the cooking guide above to achieve your perfect finish.
What is sirloin steak?
Sirloin steak is cut from the loin, specifically the section behind the ribs and before the rump. It offers a great balance of tenderness and flavour, with a generous fat cap and subtle marbling throughout.
Why is sirloin steak called sirloin?
The name "sirloin" comes from the French sur la longe, meaning "above the loin". It refers to the area of the cow the steak is cut from. Contrary to popular myth, it was not knighted by an English king.
Sirloin steak vs ribeye – what’s the difference?
Ribeye is more heavily marbled and typically richer, while sirloin is leaner with a firmer texture. Both are flavourful, but ribeye is more indulgent, whereas sirloin offers a slightly cleaner taste.
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.
