Sirloin of Beef Joint
Manufacturer part number: CVRBESIR
Our properly hung and well-matured sirloin, boned and strung by hand by our master butchers. Easy to carve, with virtually no waste, this flavoursome cut truly deserves its title "The king of roasting joints"
For allergens, including cereals containing gluten, see Ingredients in bold.
|Typical Values||Per 100g|
|Of which Saturates||5.6 g|
|Of which Sugars||0 g|
0 - 5 Deg. C
Shallow Fry Instructions: Pan Fry Rub or brush steak with a little oil and season with salt and pepper. Heat a heavy based frying pan over high heat for 2-3 minutes until smoking. Place steak in the dry pan and cook over a high heat for 1 minute each side. Reduce heat to medium and continue to cook for a further 2 minutes each side (rare), 3 minutes each side (medium) or 4 minutes each side (well done). Allow steak to rest for 5 minutes before serving. These instructions are given as guidelines
Country of Origin
United Kingdom from British Beef