Beef

Sirloin Steak

Our beef comes from Frank & family at Malham, reared on limestone moors, are a Native breed, grass fed and free range. No artificial fertiliser has been used on the land since the family arrived in 1929.

Itโ€™s hung on the bone for up to 14 days in our Himalayan salt chamber. We then butcher inhouse at the shop, so you can see the preparation methods. Our meat is trimmed to the highest standards, nobody trims as much and between us we have over 150 years of butchery expertise.

Allow steak to come to room temperature. Season well with salt & pepper, lay your steak in a hot frying pan with butter on a high heat. Sear for 1 minute each side, then turn every 30 seconds until cooked to your requirements, rest for 5 minutes before serving, continuously spooning the pan juices over the steak. A glass of good red wine, then chips, mash, salad, 2 slices of bread, whatever you fancy really and maybe one of our steak sauces ready made for you.

Allergens: none

Awards: Twice winner of UKโ€™s best beef and Best Free Range Beef Provider โ€“ Yorkshire

£41.50 kg

Product Price

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