Sirloin Steak

Beefy, flavorful, and built to multitask, the sirloin is a classic for a reason. It’s not the most tender cut in the lineup, but it delivers big on taste and versatility, great hot off the grill or sliced over a bleu cheese salad. Crowd pleaser? You bet.

Dry aged for two weeks, cut 1"–1.25" thick, individually packaged, vacuum sealed, and flash frozen to keep things fresh until showtime.