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Sirloin Roast Beef with Salt & Pepper Crust

Sirloin Roast Beef with Salt & Pepper Crust

Name: Sirloin Roast Beef with Salt & Pepper Crust
Brand: Butchers
SKU: 90459
Price: 69.58 GBP
Availability: InStock

£69.58

Tax included.

Weight

1.5kg

2kg

2.5kg

Quantity

Rubbed with just the right amount of sea salt and black pepper to enhance its delicious flavour, this juicy Sirloin joint really doesn’t need anything else.

100% British Greendale Beef

Remove the Sirloin joint from the fridge, and weigh it carefully so that you can calculate the required cooking time (see below). Leave it to come to room temperature while your oven pre_heats to 200°C/Gas Mark 6. Place the meat in a roasting tin and roast in the oven for 30 minutes, then turn the oven down to 180°C/Gas Mark 4 and cook for a further 10_15 minutes per 450g in weight (10 minutes per 450g will give rare meat; 15 minutes will give meat that is cooked through). When the joint has cooked, remove it from the oven, wrap it in foil and leave it to rest for at least twenty minutes before serving.

Store in fridge and consume within 2-3 days of receipt, or freeze immediately. Suitable for freezing. All items are labelled with use by dates.

We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. From our careful breeding program to the home-grown diet our animals receive, the management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry-aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

The sirloin is cut from the loin, where the meat is typically lean and tender. Sirloin steaks should be lightly marbled, with trimmed fat along one edge – when cooked, the fat will melt to give lovely succulence and a great taste.

Why Greendale Beef is best

From our Farm

Based at our family farm in East Devon, the Greendale beef herd comprises a mix of Limousin, Charolais, Red Devon Cross, Belgian Blue and Blonde d'Aquitaine cattle. We place great importance on animal welfare, such as the guidelines set out by the Red Tractor Food Assurance Scheme. Good herd management and a grass- and maize-based diet ensure our animals lead healthy, stress-free lives, and in turn produce superb quality meat. Our beef is hung on the bone for a minimum of three weeks, giving it time to develop wonderful tenderness and flavour, then the skilled butchers at Greendale Farm Shop finish the process, preparing the delicious, high-quality beef products we’re renowned for.

Sirloin Roast Beef with Salt & Pepper Crust

Why Greendale Beef is best

From our Farm

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