Sirloin Roast

Tender. Flavourful. Made for Sunday Lunch.

Sirloin Roast gives you the familiar tenderness and beef character of Sirloin in a larger roasting cut. A natural outer layer of fat helps protect the meat and adds richness as it roasts.

At Gourmet Butcher, we select pasture-raised beef according to the same principle that guides everything we sell: if we wouldn't serve it to our own family, we won't sell it to yours.

At a Glance

·         Tenderness: ★★★★☆

·         Flavour: ★★★★☆

·         Marbling: ★★★☆☆

·         Best cooked: Medium-rare to medium

·         Best methods: Oven roast or indirect braai

Why You'll Love It

·         Tender carving roast.

·         Good balance of flavour and richness.

·         Excellent hot or served cold the next day.

Simple Cooking Guide

Start with good heat to colour the outside, then roast more gently until the centre reaches your preferred doneness. Rest before carving across the grain.

Ray's Notebook: A roast continues cooking after it leaves the oven. Take it out before you think it is completely done and give it time to rest.

Choosing the Right Cut

Choose Sirloin Roast when you want a tender roast with more richness; choose Topside when you prefer a leaner traditional carving roast.

The Gourmet Butcher Promise

We carefully select suppliers whose farming practices meet our standards and we challenge quality when something doesn't meet our expectations. Maintaining a supplier relationship can never be more important than maintaining your trust.