The sirloin is a conundrum. For some reason there are at least two different distinct areas on a cut sheet labeled "sirloin". The boneless sirloin we sell comes from the "top" section and is more tender than some other cuts labeled similarly. We don't wish to imply this is the most tender of steaks - it's not. For the most tender steak order filet mignon. However, this cut is very flavorful and big enough to feed the whole family. Although it is sometime marketed as a "lean" cut, because of our cattle management, you can expect even our sirloin steak to exhibit moderate marbling.
One discerning customer give us this review: “My friend said that the rib eyes and the top sirloin were probably the best steaks he had ever had – including a $100 steak he had recently had at one of NYC’s top steak houses. And I have to say that I agreed with him.” – Jamie in Cherry Valley, NY.
If you want to try this steak for yourself, we deliver grass-fed beef, grass-fed lamb, pastured pork and pastured poultry to Bryn Athyn PA, Chestnut Ridge NY, and Parsippany NJ. View our locations.
Photo credit - Normandy Alden