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

Smoked Bone Marrow Butter: Salted butter (milk), smoked bone marrow, fresh garlic, banana shallot, fresh chervil, fresh tarragon, white wine vinegar, freshly ground black pepper, sea salt.

• Allergy Advice: For allergens, see ingredients listed in bold.

How to Cook Your Sirloin Steaks with Smoked Bone Marrow Butter: Each pack contains two sirloin steaks and two discs of smoked bone marrow butter — rich, savoury, and ready to melt over the meat as it rests.

Pan Method

1. Remove the steaks from the fridge, take them out of the packaging, and pat dry with kitchen paper — this helps the crust form. Allow to come to room temperature.
2. Rub with a little oil* and season generously with coarse sea salt and cracked black pepper.
3. Heat a non-stick or cast-iron pan over low to moderate heat. Place the steaks fat-side down and gently render the fat for 5 minutes.
4. Increase the heat to high. Once smoking, lay the steaks flat in the pan and reduce heat slightly. Cook undisturbed for 90 seconds to develop a golden crust, then flip. Continue turning every 30 seconds for a total of 4–6 minutes for medium-rare.
5. Top each steak with a disc of bone marrow butter while still hot. Rest for at least 10 minutes before slicing.

BBQ Method

1. Remove the steaks from the fridge, pat dry, and allow to reach room temperature. Rub with a little oil and season well.
2. Ensure the barbecue is hot — coals should be grey-white for consistent heat.
3. Place the steaks directly on the grill. Flip every minute or so for an even sear.
4. Cook for 4–6 minutes total for medium-rare.
5. Transfer to a warm plate and top each steak with a butter disc. Rest for 10 minutes, allowing the butter to melt and the juices to settle before carving.

*Use a neutral oil with a high smoke point.

Heritage Breed, Grass-Fed Sirloin Steak from the Yorkshire Dales
Swaledale Sirloin Steak is prepared exclusively from grass-fed, heritage breed cattle raised on independent farms and smallholdings across the Yorkshire Dales. These native breeds are slow-grown and allowed to roam freely across diverse pastures filled with wild grasses, herbs, and flowers — a natural lifestyle that produces beef with exceptional marbling, deep flavour, and a rich, umami character.

Our sirloin steaks are dry-aged on the carcass for at least 28 days to enhance tenderness and concentrate the beef’s natural depth of flavour. This traditional method, combined with expert seam butchery, ensures each steak delivers the quality and integrity you’d expect from one of Britain’s finest whole-carcass butchers.

Swaledale Sirloin Steak is Always Fresh, Never Frozen®, butchered to order, vacuum-packed at peak freshness, and shipped in recyclable insulated packaging to arrive in perfect condition.