• Sirloin Chop
  • Sirloin Chop
  • Sirloin Chop

Sirloin Chop 800g

£38.40

In stock
  • Each chop weighs approx. 800g

Select quantity

We currently have 9 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Grass-fed
  • Cook on the BBQ

Product description

Thick-cut sirloin chop on the bone to maximise flavour, from the rib-end of the loin. Also known as wing rib of beef* steak.

Our grass-fed, dry-aged on the bone >28 days Sirloin Chop 800g is a hugely popular cut amongst our chef and restaurant community. Also great on the BBQ and perfect for two to share.

Heritage breeds are slow-maturing and it is this additional time that allows marbling and real depth of flavour to develop. Couple this with proper maturing in our Himalayan salt chamber, allowing the beef to mature, tenderise and concentrate in flavour and you have a steak to celebrate!

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale Sirloin Chop is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Ingredients

Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Cooking advice

  1. Take Sirloin Chop out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steak and season generously with coarse sea salt and cracked black pepper
  3. Heat a non-stick pan or cast iron skillet until just starting to smoke
  4. Pop in the pan and sear fat side down, rotating the steak so all the fat renders approx. 2-3 minutes
  5. Turn chop on its side, sear for 2-3 minutes until a dark caramelised exterior has developed
  6. Flip the chop and repeat
  7. Reduce the heat to medium-high and continue to cook, turning every 20-30 seconds, for a medium-rare steak approx. 12-14 minutes, an internal temperature of 53-54°C is perfect - use a thermometer!
  8. Finish the cook by adding a knob of butter, a finely chopped shallot, and a sprig of fresh rosemary to the pan, then baste the chop as it all foams
  9. Remove chop from the pan and rest for 8-10 minutes

*Select an oil with a high smoking point and neutral flavour

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