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. Might be the best "all around" steak there is.

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

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