Boneless Sirloin Steak
Looking for something on the lean side but still want big flavor? Sirloin is the answer. This dry-aged cut has a one-of-a-kind flavor that shines when this cut is seared and served rare. This cut is a more readily available, and more budget-friendly alternative to the ever-popular Filet Mignon.
The Sirloin comes from the back part of the animal, where a muscle develops from moving around, roaming freely. This spot develops great flavor and provides a tender, juicy steak.
This cut is best served on the rarer side since it doesn't have much fat in or around it. Cook with high heat to develop a good char, but keep the inside nice and red. The more this cut cooks, the tougher it becomes.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process