Swaledale beef, sourced from small farms across the Yorkshire Dales, comes from grass-fed heritage breed cattle given the time to grow slowly to maturity on lush green pasture. To achieve outstanding flavour, we dry age the beef on the bone for over 28 days in our Himalayan salt chamber, allowing it to tenderise naturally and the flavour to concentrate.

1. Remove the sirloin chop from the fridge, take off any packaging, and pat dry with kitchen paper. Place on a plate and allow it to come to room temperature.
2. Oil* the steak lightly 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. Place the steak fat-side down and sear, rotating to render all sides of the fat, about 2–3 minutes.
4. Turn the chop onto its side and sear for 2–3 minutes until a dark, caramelised crust forms. Flip and repeat on the other side.
5. Reduce the heat to medium-high and continue cooking, turning every 20–30 seconds. For medium-rare, cook for around 12–14 minutes total. Aim for an internal temperature of 53–54°C. Use a thermometer for accuracy.
6. To finish, add a knob of butter, a finely chopped shallot, and a sprig of fresh rosemary to the pan. Baste the chop as the butter foams.
7. Remove from the pan and rest for 8–10 minutes before serving.

*Use an oil with a high smoke point and neutral flavour

Heritage Breed Sirloin Chop, Grass Fed Beef from The Dales
All Swaledale beef comes from heritage breeds, raised on independent farms and smallholdings scattered across the rugged beauty of the Yorkshire Dales. These cattle are slow-grown and pasture-reared, free to roam the green hills and valleys that shape the beef’s deep umami-rich flavour.

The result is exceptional tasting beef: rich, dense and full of character. Our Swaledale Sirloin Chop is Always Fresh, Never Frozen®, expertly butchered to order, vacuum-packed for freshness, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.