Yorkshire’s Finest Signature Sirloin Joint comes from the loin of the animal.
The Sirloin joint is great if divided and cooked like a steak but equally as good if roasted whole. In the chef world, this is called a striploin as it has had the bone removed. In doing so this table pleaser, is a joy to carve and serve when roasted whole.
Yorkshire beef is some of the finest in the whole of the UK. Selected from herds across this large historic county. Here at Waterford Farm, we farm our own special Grass-fed, slow grown cattle. We farm and age native and continental breeds. As a result, we can meet the various demands of our chefs.
Pack weight to range between 2.5-2.8kg
Our recommended cooking instructions:
- Remove and pat down the joint from the fridge 60 minutes pre-cooking to get to room temperature.
- Warm up your Oven to 200
- Generously season the joint with salt and black pepper.
- Add some beef dripping to a heavy-based oven tray/pan and get smoking hot.
- Sear the joint fat side first and then turn and do the other side. Once browned place into your oven
- Carve & enjoy.
Try next… Like roasting joints then try our Rolled Rudding Rib of Beef
Join our community on Instagram! Give us a follow @randjyorkshiresfinest.