Predator's beef sirloin steak - 450g

We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. The management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry_aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

It’s worth being aware that, despite its size, it’s still easy to over_cook this large, tender steak, so if you’re grilling or frying, keep a careful eye on the cooking time; as a rough guide, the steak is cooked when the meat juices run clear.

Sirloin steak is delicious when griddled quickly. First, pre_heat a griddle pan over a medium_high heat, and brush your steak with a little olive oil (add salt and pepper if you like). When the pan is hot, add your steak and cook for five minutes, then turn it to cook the other side for the same time. If you like it well done, lower the heat slightly and continue cooking and turning regularly. Allow your steak to rest for a few minutes before serving.