How To Cook Grass-fed Sirloin Boneless Joint
The secret to the perfect roasting joint is simple - bring to room temperature before cooking and leave to rest before serving up to your guests. Use this simple recipe for your next Sunday roast.
How To Cook Grass-fed Sirloin Boneless Joint
The secret to the perfect roasting joint is simple - bring to room temperature before cooking and leave to rest before serving up to your guests. Use this simple recipe for your next Sunday roast.
- Serves: 4
- Prepare: 15 Minutes
- Cook: 50 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Ingredients
- 1 rolled sirloin joint
- 1 tsp sea salt
- 1 tsp ground black pepper
- 2 tbsp oil
Method
- Preheat your oven to 200°C/fan 180°C/gas mark 6
- Allow your joint to reach room temperature before cooking. Heat your oil in a large flameproof roasting tin in the oven for 5-10 minutes
- Season your sirloin joint with salt and pepper, ensuring a generous covering of fat gets a good application of seasoning, massaging into the fat if needed
- Remove the roasting tin from the oven and place the beef joint fat-side down in the hot oil, let the meat sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all
- Return the roasting dish to the oven and roast your joint fat side up, roasting for 20 minutes, before turning the heat down to 170°C and roasting for a further 30 minutes per kg
- If you have a meat thermometer the perfect core temperature is 54°C for rare and 60°C for medium-rare
- Remove your sirloin from your oven and place on to a carving board, covering well with two sheets of foil. Rest for a minimum of 20 minutes, or, what we like to do, is rest whilst we make the ultimate roasties using the fat from the sirloin roasting tin
- Carve roughly 1cm thick slices and serve
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WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Frequently asked questions
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By definition, organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage.
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Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.
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The difference between beef and dairy cattle is that they are different breeds of the same species, cows. Dairy cattle produce milk, are thinner and longer whereas beef cattle are more muscular and have a stouter shape.