Sirloin, sometime referred to as Porthouse Steak, is a lean and popular cut. The meat sits between Fillet & Rump when it comes to texture, fillet being very tender and rump being not that tender. This gives sirloin a good balance between the two. To avoid overcooking and retain the juices, a good way to cook it is to grill it. (Weight 0.5kg)

All meat is frozen to ensure the quality is naturally preserved.

All weights are approximate due to the nature of artisan butchery. Likewise the pictures are a representation only.