Cut from the middle section of the loin, in between the rib-eye and the rump steak. Sirloin steak has long been the cut of choice for steak nights, special occasions and celebrations – it also works beautifully on the grill or BBQ.

At Dales Butchers, we source our beef from local farms in Cumbria and the Yorkshire Dales. Dry-ageing it for a minimum of 28 days in a Himalayan salt chamber, this really concentrates the flavour and produces meat that’s beautifully tender.

Random but interesting fact: Contrary to popular belief that a King of England knighted a loin of beef as “Sir Loin” the word sirloin actually derives from the Middle English “surloine”, itself derived from the old French word “surloigne”, that is, sur for ‘above’ and longe for ‘loin’.