Elevate steak night with our Grass-Fed Beef Sirloin Joint, cut from 100% grass-fed Cornish beef dry-aged for a minimum of 21 days for supreme tenderness and concentrated beefy flavour.
A Sirloin Joint is a premium, lean beef cut taken from the lower back. Crowned with a thick layer of fat, it combines deep beefy flavour with exceptional tenderness. Perfect for roasting whole, it yields sleek, uniform slices of juicy, medium-rare meat that make an impressive centerpiece for any Sunday lunch.
The Sirloin joint roast beef prepared to order by our expert butchers. Boned and rolled this is a classic joint that looks stunning, packs real flavour and is zero hassle to carve.
Available sizes 1-4 kg
Why Choose Our Dry-Aged Beef?
21-Day Dry Aged: Aged naturally to intensify flavour and enhance tenderness.
100% Grass-Fed: Raised on lush Cornish pastures for superior marbling.
Master Butchery: Precisely trimmed and cut by expert butchers.
Fresh UK Delivery: Vacuum-packed and delivered chilled.
Weight: Varied weights 1-4kg
Packaging: Vacuum-sealed, chilled
Origin: Cornwall, UK
Storage: Keep refrigerated below 4°C. Suitable for home freezing.
Delivery: Mainland UK only. Some Highland and IOW postcodes may incur additional charges.
👨🍳 Chef’s Tip: Master the Ultimate Sirloin Roast
Sirloin is leaner and more refined than ribeye, meaning it lacks thick intramuscular fat pockets to rely on for moisture. To keep sirloin melt-in-the-mouth tender without drying it out, the goal is protecting the lean eye muscle while maxing out the top fat cap for a deeply caramelised crust.
Cross-Hatch the Fat Cap: Score the top layer of fat in a shallow diamond pattern with a sharp knife, taking care not to slice into the lean red meat underneath. Scoring helps the fat render down faster and allows seasonings to penetrate deep into the joint.
24-Hour Dry-Brine: Rub the joint generously with sea salt 24 hours before roasting and leave it uncovered on a wire rack in the fridge. The salt draws out surface moisture and gets pulled into the meat fibres, resulting in a pre-seasoned interior and a far superior, browned crust.
Bring Completely to Room Temperature: Take the sirloin out of the fridge a full 2 hours before cooking. Because sirloin is lean, putting a cold joint into a hot oven forces the outer layers to overcook into a dry, grey ring before the centre reaches medium-rare.
Pan-Sear the Fat Cap First: Heat an ovenproof skillet or roasting tin on the hob over medium-high heat. Place the joint fat-side down and sear for 3 to 4 minutes until rendered and deeply golden. This jumpstarts the crust without cooking the internal meat.
Low & Slow Roast (120°C / 100°C fan): Flip the joint fat-side up and move it into a low oven at 120°C (100°C fan). Roast gently until a probe thermometer in the thickest part reads:
48°C–50°C for Medium-Rare (Target finished temp: 54°C–56°C)
53°C–55°C for Medium (Target finished temp: 58°C–60°C)
Rest Under Foil for 25 Minutes: Transfer to a warm board, brush with melted butter and fresh herbs, and cover loosely with foil. As it rests, the juices redistribute through the lean muscle and carryover heat brings the joint to its ideal final temperature. Slice thin across the grain.
Yes, the bacon contains Nitrates. We haven't found a nitrate-free cure that maintains the high quality stnadards of our pork and bacon products?
How does the meat arrive via courier?
All orders are despatched in high quality packing including woollen insulated lining and frozen coolling pads. The packaging keeps your meat cool for at least 48hrs. We send all orders on an overnight delivery service via APC couriers*
If deliveriing to Scottish Highlands, or IOW orders can take longer to arrive.
Will I receive order tracking?
When your order is despatched, you will receive a despatch notification from APC couriers via email. Additionally you will receive an SMS from the courrier on the morning of delivery. Usually a 2-hr delivery window is communicated to you so you know when in the day your items are arriving.
Is the meat sent fresh or frozen?
All our meat is shipped fresh in high quality packaging perfect for freezing once you receive your items if you wish.
When will my poultry order arrive?
All our poultry from Primrose Herd is ordered fresh each week and despatched on Thursdays and Fridays. Cut off for same week despatch is 1am on Wednesdays (for same week despatches) otherwise orders with poultry will despatch the following week.
ArtisanBox is the fast-growing independent marketplace that makes it easy for you to eat better -- offering options from the best of british artsan and small-batch food and drink makers. Read more here.
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