Name: Beef Sirloin, Boned &amp; Rolled
Brand: The Artisan Food Company
SKU: BSLR
Availability: InStock

Beef Sirloin, Boned & Rolled

Experience the highest-quality beef with our grass-fed British Farms Sirloin from The Artisan Food Company. Carefully aged for at least 35 days, this cut of beef is perfect for special occasions. The sirloin comes from the short loin of the cow, lying between the hip and rib, and features a high-quality marbling that contributes to its exceptional flavor. Its tender texture and succulent flavor make it a favorite cut for roasting, grilling, braising or slow-cooking.

The Artisan Food Company sources only the finest meats. All our meats are proudly marked with the prestigious Quality Standard Beef English mark which guarantees that every cut of beef adheres to the highest standards of animal welfare, quality and sustainability. Our grass-fed sirloin is no exception, making sure to deliver top-notch flavor and tenderness with every bite. Take your meal to the next level with this choice cut from The Artisan Food Company.

£29.82 - £149.09

artisan_food_hall_wholesale_reviews

Features

Weight

Various Weights

Variety

Aberdeen Angus and Hereford Grass Fed

Provenance

Himalayan Salt Dry Aged 35 Days

Region

British Isles

Preparation

Handcrafted Traditional Butchery Methods

Accreditation

Quality Standard English Beef Mark

Description

All our award-winning beef is 100% grass-fed for their entire lives and slowly grown until they naturally reach maturity at around 31-36 months old. Slow growing native breeds and farming in harmony with nature helps us to achieve consistent taste, texture and excellent marbling in all our grass-fed beef. All of our grass-fed beef is hung on the bone for at least four weeks, to develop a wonderfully rounded depth of flavour.

free_range_artisan_beef

Pan-Roasted Steak with Crispy Broccoli

It’s fast, it’s easy, it’s totally repurposable. Making extra steak tonight means a stress-free dinner tomorrow, a little strategy we call nextovers.

4 servings plus leftovers

Ingredients

2 large heads of broccoli (about 2 1/2 lb. total)

6 tbsp. plus 3/4 cup extra-virgin olive oil

1/2 tsp. kosher salt, divided, plus more

Freshly ground black pepper

1/2 cup finely chopped shallot or red onion

1/4 cup fresh lime juice

3 (12-oz.) sirloin, boneless rib-eye, or New York strip steaks (about 1 1/4″ thick)

2 tsp. vegetable oil

1 cup finely chopped cilantro

2 tbsp. rinsed capers, coarsely chopped

1/2 jalapeño, finely chopped

Preparation

Place racks in upper and lower thirds of oven; preheat to 425°F. Cut broccoli into large florets with some stalk attached. Divide between 2 rimmed baking sheets lined with parchment or foil. Drizzle each with 3 Tbsp. olive oil; season generously with salt and some pepper. Toss to combine. Roast, tossing and rotating baking sheets halfway through, until crisp around the edges and charred in spots, 35–40 minutes. Season with more salt and pepper if desired.

Meanwhile, mix shallot, lime juice, and 1/2 tsp. salt in a small bowl. Set aside.

Season steaks generously all over with salt and pepper, pressing to adhere. Heat a dry large skillet, preferably cast iron, over medium-high. Swirl vegetable oil in pan to coat. Pat steaks dry; cook 2 steaks, undisturbed, until undersides are browned, about 5 minutes. Turn; cook until other sides are browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, about 5 minutes. Turn steaks onto fat cap and cook until browned, about 3 minutes. Transfer to a cutting board and let rest 10 minutes. Wipe out skillet, leaving just enough fat to coat pan. Repeat with remaining steak.

Mix cilantro, capers, jalapeño, and remaining 3/4 cup olive oil into reserved shallot mixture. Reserve 1 steak and 1/4 cup cilantro salsa verde for making the Steak Sandwiches another night. Thinly slice remaining steaks against the grain. Top with salsa verde and serve with broccoli.

Recipe by Victor Craving Tasty

Nestled in the heart of mid-Wales, Brongain Farm epitomises the essence of traditional family farming. Spanning 680 acres in Llanfechain, Powys, this family-owned farm is renowned for its commitment to sustainable agriculture and the production of premium-quality beef.

Traditional Farming Methods

At Brongain Farm, cattle are reared outdoors and pasture-fed, grazing directly on lush Welsh grasslands. This natural diet not only ensures the well-being of the animals but also contributes to the superior flavour and quality of the beef. The farm’s dedication to traditional farming practices reflects a deep respect for the land and livestock, fostering a harmonious and sustainable agricultural environment.

Accreditations and Quality Assurance

Brongain Farm has achieved several notable accreditations that underscore its commitment to excellence:

Protected Geographical Indication (PGI) Status: The farm’s Welsh beef has secured PGI status, a prestigious European designation that guarantees the origin and quality of regional foods. This accreditation provides consumers with confidence in the provenance and authenticity of Brongain Farm’s beef.

SALSA Certification: Brongain Farm holds SALSA (Safe and Local Supplier Approval) certification, granted to suppliers who demonstrate the ability to produce safe and legal food while continually meeting the stringent requirements of the SALSA standard. This certification is a testament to the farm’s unwavering commitment to quality control and customer assurance.

Sustainability and Innovation

The farm invests heavily in research and development to establish best management practices and disease prevention strategies, minimising the need for antibiotic use. This proactive approach not only enhances animal welfare but also contributes to the sustainability of beef production.

Why Choose Brongain Farm’s Beef?

Exceptional Quality: The combination of traditional farming methods and stringent quality controls results in beef of unparalleled taste and tenderness.

Ethical Farming: Purchasing from Brongain Farm supports humane and sustainable farming practices, ensuring animals are reared in natural, stress-free environments.

Authentic Provenance: With PGI status, consumers can trust the genuine Welsh origin of the Aberdeen Angus and Dexter beef, reflecting the rich agricultural heritage of the region.

By choosing Brongain Farm’s beef, you’re not only indulging in premium-quality meat but also supporting a family farm dedicated to preserving traditional farming practices and ensuring the highest standards of animal welfare and sustainability.

Beef Sirloin, Boned & Rolled

Pan-Roasted Steak with Crispy Broccoli

Ingredients

Preparation

Related Products

Information

Extras

Have a Question?

Connect with us

Payment Options