South-west Victoria, Australia

Grass Fed Sirloin Steak

In stock

The weeknight steak that never disappoints.

AED 33AED 165/kg

1 steak · 200 g · serves 1

Order by 2pm — cut fresh in the morning, delivered tomorrow in a chilled van. Choose your window.

Grass-fed
No hormones
Chilled delivery

Cut: Sirloin Steak
Weight: 200 g
Serves: 1
Feed: 100% grass-fed
Origin: South-west Victoria, Australia
Pieces: 1

Halal — certification details available on request. Keep refrigerated at 0–4°C; freeze on arrival if you are not cooking it within two days.

Why choose this?

Buy it if you want a lean, clean steak for a Tuesday, not a ceremony.

100% grass-fed sirloin with a thin strip of fat along one edge. Leaner than the ribeye, with a cleaner, beefier flavour and a firmer texture. The cut most people mean when they say “steak”.

Cooking idea

How we’d cook it

A starting point, not a rule. Thickness, your pan and how you like it all move the numbers.

Method: Pan-sear
Time: 2–3 minutes a side
Inside: 52–54°C inside for medium-rare
Rest: Rest 4 minutes before slicing

1
Out of the fridge 20 minutes before cooking. Pat dry, salt generously.
2
Heavy pan, high heat. Render the fat edge first by holding the steak on its side for a minute.
3
Sear, turn once, finish with a knob of butter.

The butcher’s note

“Sirloin is cut across the grain and it shows: slice it thinly against the grain and it eats far more tender than its leanness suggests.”

— Our master butcher, Butcher’s Counter

Where it’s from

Where our grass-fed beef comes from

Union Station, south-west Victoria, Australia. 100% grass-fed and pasture-raised, no hormones, no feedlots. One family group from paddock to port; one butchery, ours, from port to your kitchen.

The whole chain, farm to door

Complete the plate