Boneless Sirloin Steak $14-$16
In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut.
Our Boneless Sirloin Steaks are cut 1 inch thick, dry aged, and packaged individually for freshness and long term freezer storage. Medium steaks are up to 0.86 lbs. Large steaks are 0.94lbs to over 1lb.
In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut.
Our Boneless Sirloin Steaks are cut 1 inch thick, dry aged, and packaged individually for freshness and long term freezer storage. Medium steaks are up to 0.86 lbs. Large steaks are 0.94lbs to over 1lb.
In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut.
Our Boneless Sirloin Steaks are cut 1 inch thick, dry aged, and packaged individually for freshness and long term freezer storage. Medium steaks are up to 0.86 lbs. Large steaks are 0.94lbs to over 1lb.