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Sirloin is leaner than a ribeye but still with a nice strip of fat across the cap. Start the cooking fat edge down in the pan, giving colour and rendering out tasty fat that will help baste the steak. Cook to medium rare. Season and rest for 5 mins.
I was in Devon yesterday visiting Frenchbeer Farm, set above Chagford on Dartmoor in a very beautiful spot. Farmer John Malseed was a sheep shearing champion in his 20s (travelling the world!)...
Defining Grass Fed - When we think about “grass fed” meat and dairy, we probably all have a similar picture in our minds....but how do we define grass fed? For...
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