Beef, Sirloin
Sirloin, Grass Finished
From Hagerman Ranch, Greycliff, Montana
$23.99 1 lb, $23.99 per lb
Ships from Greycliff, Montana. Frozen, packed with dry ice in an insulated box, two-day air. Shipping is worked out at checkout from your address. Questions go straight to the farm.
The taste and softness of a Sirloin steak cooked on the stove top are superior to those of other popular cuts, despite the fact that it is leaner and less heavily marbled. *Helpful hint: Sirloin steaks are best prepared in a dry heat, such as grilling, broiling, or frying to bring out the best flavor.
About this cut
There is nothing elusive or mysterious about the sirloin -- it is the choice of steak at most chain restaurants and always a predictable cut. It is more affordable than the filets or ribeyes and is a simple, good ol' steak that most everyone loves! Sirloins are flavorful but can be more chewy than a filet mignon or ribeye since they are lean and come from a part of the animal that sees more exercise than the rib area. It sits in the sirloin primal next to the loin, which is a step away from the home of other famous cuts such as the Porterhouse and the T-bone steak. At only 150 calories per 3 ounce serving, sirloin packs a big nutritional bunch with 26 grams of protein, 1.6 mg of iron, and 4.8 mg of zinc in that same serving!
How to cook it
Here is a great sirloin steak recipe that will get you from fridge to grill to mouth in less than 30 minutes -- perfect for a busy weeknight dinner. https://www.lecremedelacrumb.com/sirloin-steak-recipe/
