Firm, flavourful, and one of the most iconic steaks on the planet
The sirloin — also called striploin — is one of the definitive steak experiences. Firm-textured, boldly flavoured, with a fat cap along one edge that renders beautifully during cooking. A 420g grass-fed sirloin is a generous piece of beef, and the fat cap from a grass-fed, ecologically raised animal is where the diet expresses itself most clearly — lighter in colour and more richly flavoured.
Mix all butter ingredients until evenly combined.
100g butter2 tbsp tarragon1 shallot1 tsp Dijon mustardRoll into a log in cling wrap. Refrigerate until firm — make it at least 1 hour ahead. It keeps for 2 weeks.
Bring the sirloin to room temperature — about 30 minutes on the bench. Score the fat cap at 1cm intervals. Pat completely dry.
~420g sirloin steakSeason generously with flaky salt and cracked pepper.
flaky salt and cracked pepperHeat a cast iron pan until very hot. Add the oil.
high smoke-point oilSear fat-cap side down first for 2–3 minutes. Lay the steak flat and cook for 3–4 minutes per side for medium-rare.
Rest for 8 minutes. Top with a thick slice of béarnaise butter as it rests.
Serve with a simple salad or fine green beans dressed in lemon and olive oil.
Pack C shares — Sirloin (~420g)
💡 Score the fat cap with a sharp knife at 1cm intervals before cooking (cut through the fat but not into the meat). This prevents the steak from curling in the pan as the fat contracts.
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Grass-Fed Beef Sausages, Mince and Diced (SMD) Bundle Pack
Bulk Grass-Fed Beef - Cut-up Your Way
Bulk Pastured Full Lamb - Cut-up Your Way
Irish Stew with Lamb Forequarter Chops
Lamb, potato, onion and patience — the stew that proves restraint is a skill
The original Irish stew had three ingredients and a fierce loyalty to all of them: bone-in forequarter or neck chops, potatoes, and onions, layered in a pot and left entirely alone. No browning, no wine, no clever additions — the courage of this dish is in what it leaves out. The bones make the broth, the bottom layer of potatoes melts into it as a thickener, and the top layer steams whole. Two hours later you ladle out something so much greater than its parts that you'll understand why the Irish never let anyone improve it.
Herb and Dijon-Crusted Lamb Cutlets
Bistro looks from the standard four-pack
You know that rack of lamb with the green herb crust — the one restaurants charge like a wounded bull for? A cutlet is that rack, already cut into portions. So we borrow the whole trick: a quick sear, a brush of Dijon, a press of herby golden crumbs, then a short blast in a hot oven. The mustard glues the crust on and sharpens the lamb underneath, and the crumbs shatter when your knife goes through. It takes thirty-five minutes and looks like you trained for it. Four cutlets, two plates, one very good midweek dinner.
The curry that cooks until the sauce becomes part of the beef
Rendang isn't a curry you serve swimming in sauce — it's a curry you cook until the sauce all but disappears into the beef. Coconut milk simmers down over hours with a fragrant paste of lemongrass, ginger and chilli, getting darker and richer until it clings to every piece. The diced beef pack was built for this: enough connective tissue to stay lush through a three-hour simmer where a lean cut would give up. A genuine weekend project — one pot, occasional stirring, and a finish no takeaway container has ever matched.
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