West Country Beef is raised in one of England's richest farming environments. Fed on a lush grass fed diet and herb forage, the flavour represents what's great about British Beef.
Matured for 30 days in house, our sirloin steak or Strip, comes from the lower portion of the animal's ribs, it sits just above the fillet. The sirloin is a firm, leaner than the ribeye but a tender cut. It has a natural covering of fat on the top that helps to ensure the steak remains succulent and moist during cooking .
Chefs Tip: Season well with a touch of oil. In a hot skillet, place the steak fat side down first to render the fat before searing the flat sides. Reduce the heat and cook 3-4 mins each side for medium rare. Rest for 5-7 mins.
Read the guide and tips from our in-house butcher and bring the experience of fine dining to your home: How to cook the perfect steak