Beef

Grass Fed Beef Sirloin Roast

Our Sirloin Roast is frankly an amazing cut of beef, prepared to be presented as a show stopping Sunday lunch.

Sirloin is taken from the flat of the back. We also roll some of the belly around the roast, so that it is perfectly protected by a layer fat, covering it all the way around the beautifully marbled eye of the meat.

This ensures that your sirloin roast stays juicy and keeps its flavour locked in and has a delicious layer of crisp fat all the way round.

Our beef is dry aged for a minimum of 28 days so it dry's out concentrating the flavour and achieving perfectly tender meat.

Build your box

Choose your cuts in a box from £95. Free meat in every box, free delivery.

Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Take steaks and joints out of the fridge 30 minutes before cooking and pat them dry. Steaks and whole joints can be served pink in the middle. Rest steaks for a few minutes and joints for 15–20 minutes before carving.

Mince, diced meat and burgers must be cooked until steaming hot all the way through, with no pink meat left.