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Sirloin
The classic steakhouse cut — tender, with a rich fat edge.
£37.08 per kg
Sirloin strikes the balance most people are after: tender enough to cut easily, but with far more flavour than fillet. The band of fat along the edge crisps beautifully if you stand the steak on its side in the pan for a minute before laying it flat. Best cooked in a hot pan, then rested for as long as it cooked
Stand on the fat edge 2 min until it crisps, then 3 min a side for medium rare. Rest for as long as you cooked it.
100% British beef