The top sirloin is a naturally lean, thick cut of steak with a bold, beefy flavor. This popular steak is delicious on its own, adds huge flavor to recipes, and cooks well with marinades and sauces. Top sirloin is a favorite grilling steak that’s lean enough and affordable enough to enjoy any night of the week.
When you buy “sirloin steaks” at a grocery store, they’re not telling you anything about the location or quality of the cut. Ours are true top sirloin steaks, cut from the more tender top sirloin butt. They are cut thick and angular and make a great choice for grilling.
The sirloin is located in an area on the animal that gets more exercise. Therefore, beef from the sirloin subprimal will have less marbling and a firmer texture than say, the tenderloin (filet mignon). That’s not a bad thing, and it does not mean “tough.” Lots of steak lovers prefer a firmer steak with more bite.
There are many ways to cook a top sirloin. At the moment our family loves this easy marinade.
One steak per package.
We carefully tend to and raise our animals only on the nutrient rich green grasses and crystal clear waters of our high mountain ranches outside Chama, NM. Nothing more, nothing less.
Our meats are the best you’ve ever tasted because we control the entire supply chain. Our yaks are bred, born and raised on our ranches while Robert purchases all our cattle from our neighbors or from local auction houses. In the summers the animals enjoy the high mountain energy dense grasses and snow-fed spring waters on our Wolf Creek Ranch. In the winters we move the yaks and cattle to our lower elevation farm 20 miles from the ranch where they eat Timothy hay that was grown either on our farm or neighboring farms. Our processing is done either in Chama by a craft butcher or by another craft butcher in Colorado. Also, our team members all have historic ranching roots in the Chama Valley, giving them a deep knowledge of animal husbandry and regenerative grazing practices of the region.
