You don’t see a lot of prime sirloin on steakhouse menus but it is, nonetheless, a beautiful steak. Cut from Black Angus cattle that are raised on Ray’s backyard farm, our USDA Prime Sirloins are beautifully marbled, hand trimmed and wet aged for 28 days. They’re a great way to try prime steaks at little bit less of a cost.
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Technically 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 top section of this large, well-worked sub-primal, the Top 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.
Raised on the farm where Ray Rastelli makes his home, these domestic Black Angus cattle graze in pastures of alfalfa and orchard grass under his watchful care. They’re hand-selected to ensure that they fit the unique characteristics that result in the marbling required to earn the distinction of USDA Prime Beef – a rank bestowed on only the top 5-6% of all beef. Like all of our products, they never receive any antibiotics, steroids or hormones. The result – decadently marbled steaks that are unparalleled in tenderness, juiciness and flavor.