Grass-fed Beef Top Sirloin
8 pieces per box (Approx. 42lbs total).
Center cut top sirloin (aka roast biff, center-cut top sirloin heart, top sirloin butt, ball tip, rump heart) is the large cut that top sirloin steaks are usually cut from. In its larger form it can be cut into sirloin steaks, cut into strips or cubes for various grilling applications, or roasted whole.
Though perhaps not as extremely tender as tenderloins or striploins, the top sirloin is still tender enough to make wonderful steaks. It also offers great flavor at a much more affordable price than those top of the line cuts.
Grass Fed & Pasture Raised
Silver Fern Farms Angus beef is 100% grass-fed & finished, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMOs are illegal there.
Because of New Zealand's moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.
Selected for Excellence
Silver Fern Farms is a coop of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.
Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.
Not only is grass fed beef more humane, it's better for you too. 100% grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.
Store grass fed beef top sirloins in your refrigerator or freeze them for long term storage.
RECIPES & TIPS
Whole, these top sirloins can be roasted or pot roasted. They can also be cut into smaller roasts, top sirloin steaks, or smaller pieces for other recipes (skewers, kebabs, etc). Top sirloin steaks can be pan roasted, grilled, or broiled.
Recommended Cooking Temps:
- Rare - 120°-125°
- Medium Rare - 130°-135°
- Medium - 140°-145°
- Medium Well - 150°-155°
- Well Done - 160° and above
If roasting whole, we recommend using a probe thermometer, which allows you to remove them from the oven at exactly the right time.
Because they will continue to cook from residual heat, you should remove them from the oven 5-10 degrees before your desired finished temperature. They also should be rested (on a clean plate covered in foil) for 10-15 minutes prior to serving or cutting, so they stay nice and juicy.
If you're grilling sirloin steaks, you only need to let them rest for about 5 minutes. Even smaller cuts like kebab cubes or strips don’t need to rest at all.