Sirloin Steaks (2 ...

Cut from the large back muscle, opposite the long thin fillet steak, sirlon steak has a bigger, beefier flavour than fillet or rib-eye steaks, meaning it is more suitable for highly flavoured sauces, including those with onion or a small amount of chilli.  Our sirloin steaks are sourced from our Yorkshire farms and dry aged for at least 28 days