Size:	8 pieces per box (Approx. 46lbs total).
Features:	Center Cut, Free Range, 100% Grass Fed (never grain finished), Verified Black Angus Breed, No Hormone Growth Promotants, Fresh (frozen may be substituted depending on availability)
Origin:	New Zealand

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.

Silver Fern brand grass fed beef is raised on the pristine pastures of New Zealand.  With this beef, “grass fed” means 100% grass fed & grass finished.  Silver Fern beef has been produced according to strict EU mandated animal welfare conditions.  The cattle are pastured 100% of the time, with access to paddock areas with windbreaks and other structures for shelter from inclement weather.

This beef is more marbled and flavorful than much of the grass fed beef available in the US.  Read Why Angus Beef is So Well Regarded and The Different Ways Cattle are Raised for more information about what makes it so special.

Not only is free range 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.
 
For thawing tips, read Safely Defrosting Frozen Food for Maximum Flavor.

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 (called carry over cooking) 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.

Grass Fed Beef Recipes
Steak Recipes

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