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AU Grass-Fed Beef Sirloin Roast - 1.3~1.5kg

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What Is It?

  • Sirloin is from the lower portion of the ribs, continuing off the tenderloin from which eye fillet is cut.
  • Sirloin is considered to be a premium prime cut with a fine grain and may have some marbling.
  • The sirloin boasts extreme tenderness and can be prepared without the aid of moist heat or slow cooking.
  • Sirloin can tolerate high temperatures, which makes it ideal for fast roasting, as well as slow roasting.

Best Way To Cook?

  • Roast - Remove the meat from the fridge 30 minutes before cooking. Preheat the oven to 190°C. Line a large shallow baking tray with foil or baking paper.
  • Using a sharp-pointed knife, cut about 8 - 10 deep slashes through the fat layer to just penetrate to the meat beneath.
  • Coat with your choice of herbs or spices. As an idea, combine mustard and tarragon together with a good seasoning of black pepper and spread over the beef.
  • Roast in a preheated oven for an hour or until the meat is cooked to your liking - this will cook the meat to medium/medium-rare depending on the thickness of the sirloin.
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