Rolled Sirloin | Grass Fed & Dry Aged
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Grass Fed Dry-Aged Rolled Sirloin | Classic Roasting, Ultimate Flavour
Our Grass-Fed Dry-Aged Rolled Sirloin is a standout roasting joint for those who want full flavour and tenderness without the fuss of bones. Taken from the loin, this cut boasts fine marbling throughout, delivering a rich, buttery texture with every bite. Dry-aged in-house for a minimum of 32 days — the ideal choice for Sunday roasts, special gatherings, or a luxurious midweek treat.
Why You'll Love It
🔥 Dry-Aged for 32 Days – Aged to develop richness, tenderness and depth of flavour.
🥩 Bone-Free, Easy to Carve – Rolled and tied for clean presentation and effortless serving.
🌿 Grass-Fed & Pasture-Raised – From native British cattle raised on small UK farms using regenerative practices.
A Cut Above the Rest
Rolled sirloin is often considered the finest roasting joint on the carcass — combining the melt-in-the-mouth quality of sirloin steak with the ease of a boneless joint. Served pink and tender, this joint delivers a consistently impressive roast with minimal prep and maximum reward. Also explore the Boneless Rib of Beef for a richer, more marbled alternative.
Order Now
Order before 11am Tuesday to Friday for next-day delivery. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs.
Frequently Asked Questions
What is rolled sirloin?
Rolled sirloin is a boneless roasting joint taken from the loin — the same section as sirloin steak. The sirloin muscle is removed from the bone, rolled into a neat cylinder and tied for even cooking and easy carving. It has a fine grain, delicate marbling and a thin fat layer that bastes the joint as it roasts.
How many does it serve?
As a guide: a 1.5kg joint serves 4, a 2kg joint serves 5-6, a 2.5kg joint serves 6-8. Because it's boneless, there's no waste — every gram is eating meat.
How do I cook a rolled sirloin?
Bring to room temperature for 1 hour. Season generously with sea salt. Roast at 220°C for 20 minutes to develop a crust, then reduce to 160°C for approximately 12 minutes per 500g for medium-rare. Rest for at least 15 minutes before carving. Use a meat thermometer: 52-55°C internal for medium-rare. Don't overcook — sirloin is best served pink.
How does it compare to a rib of beef?
Rib of beef has more marbling and a richer, more intense flavour thanks to the inter-muscular fat in the fore-rib section. Rolled sirloin is leaner and more tender with a cleaner, more refined flavour. For maximum richness go rib; for elegance and ease go sirloin. Both are exceptional when dry-aged.
Do you offer next-day delivery?
Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.
Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.
Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.
