BYOB (Be Your Own Butcher.) With our 2.5 lb. 100% Grass-Fed Sirloin Primal, you can cut your OWN NY Strip steaks! Cut as few or as many as you need and cut them to your preferred thickness. Each primal yields between 6-8 steaks, depending on how you cut them. It also doubles as a roast – whatever you don’t want to cut can be placed in the oven to feed a crowd.
Grill
Stovetop
OvenTechnically a sub-primal, the Sirloin is the hip section of the cattle, located behind the Short Loin and in front of the Round. Cut from the middle section of this large, well-worked sub-primal, the Center-Cut Sirloin is a well-rounded piece of steak. Less expensive than Ribeyes, Strips and Filets, it’s considered a great value steak because it still delivers a nice balance of satisfying flavor and tenderness.
For centuries, Uruguay has been at the forefront of sustainable cattle ranching, long before “sustainability” became a buzzword. Sitting atop one of the largest freshwater aquifers on Earth and free of environmental pollution, its vast pastures are the perfect environment for raising cattle. Here, we partner with small family farms, where gauchos meticulously care for both their herds of Black Angus cattle and the treasured pastures they graze on. The cattle spend their entire lives grazing exclusively on this nutrient rich grass. The end product is a rich and tender beef, leaner than its grain-finished counterpart and high in Omega-3 fatty acids.
We had guests coming for Christmas dinner and I decided that would be a great time to have the Serloin Primal. I fixed it like a roast and it turned out perfectly medium rare from end to end. The left over made anouther great steak dinner for two.
Highly recommend if you would like to cut it up
for your own size steaks and roasts.
Nothing taste better than a grass fed quality cut of beef. Honestly this didn’t let me down either, highly recommended!
Easy to slice and was perfect steaks.
My company was very impressed with the delicious meal I prepared for them. This was great!
