If you like your steak with a clean beefy bite and real depth, go dry-aged sirloin. Time on the rack concentrates flavour and relaxes the muscle, so you get a steak that sears to a savoury crust yet slices beautifully. Keep it simple—salt, pepper, a screaming-hot pan or BBQ—then rest well. Every mouthful delivers proper, dry-aged richness without the heaviness.
Dry-aged for concentrated flavour and tenderness
Sirloin balance: leaner than ribeye but still juicy when rested
Sears brilliantly in a pan, on the grill or BBQ
Butcher-cut for even thickness and consistent cooking
From the sirloin (striploin)
Typically supplied boneless (ask if you’d like bone-in)
Thickness and weight may vary by batch
Fresh, never previously frozen (unless stated on pack)
Bring to room temp, pat dry. Season generously.
Pan/Grill/BBQ: High heat; sear 2–3 mins per side for medium-rare (adjust to thickness).
Optional: butter baste with garlic & thyme for the final minute.
Centre temps: Rare ~50°C, Med-rare ~55°C, Medium 60–63°C, Med-well 68–70°C.
Rest 5–8 mins; slice across the grain.
Peppercorn sauce with skin-on fries and watercress
Garlic–herb butter and roast mushrooms
Chimichurri with grilled asparagus
Béarnaise and triple-cooked chips
Keep refrigerated below 5°C
Once opened, cook within 1 day
Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours
Do not refreeze once defrosted
Is it boneless?
Usually boneless. If you’d prefer bone-in sirloin, tell us and we’ll do our best.
How long is it dry-aged?
Ageing time varies—check the label or message us for current details.
Best cooking method?
High heat for a proper crust, then rest. A brief butter baste adds richness.
What about sourcing?
Provenance can vary—ask the shop for this week’s spec (grass-fed, native breeds, etc.).
Couldn't load pickup availability
Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
