Sirloin Steak

Sirloin is a dependable, everyday steak we rely on here on the ranch.

It is lean, beef-forward, and cooks consistently, which is why it works just as well for a quick weeknight meal as it does when you are cooking several steaks at once. On a working ranch, reliability matters, and sirloin delivers it.

Our sirloin is all-natural Black Angus with no added hormones or antibiotics, hand cut in the butcher shop on our ranch. Calm cattle and consistent feeding show up in the meat. Texture stays firm. Flavor stays clean. Nothing gets rushed.

Each 7 to 8 oz steak is cut thick, then wet-aged a minimum of 30 days to improve tenderness without breaking down the muscle. Sirloin is not meant to be delicate. It is meant to hold up on the grill, slice clean after resting, and eat well without heavy seasoning. Medium rare to medium is the sweet spot.

You will notice that ordering more steaks lowers the price per steak. That is intentional. Sirloin is one of the best cuts for stocking the freezer because it freezes well, reheats better than most steaks, and stays versatile across meals. Many customers order multiple steaks at a time for better value and fewer shipments.

What's in the pack

• Top sirloin steak, 7 to 8 oz each
• Sold as 1, 2, 4, or 8 steaks
• Grass fed, grain finished, all-natural Black Angus
• No antibiotics, no added hormones
• Wet-aged a minimum of 30 days
• Vacuum sealed and shipped frozen

Cooking notes

Cook it whole over medium-high heat, about 4 to 5 minutes per side to 130 to 135 degrees, and rest before slicing. Slice it thin for salads or tacos. Grill several at once for the week ahead. Sirloin fits into real cooking, not special occasions only.

This is honest beef. All-natural. Cut by hand. Packed and shipped straight from the ranch.

The Wellborn 2R standard

Cut in our own butcher shop on the ranch. All natural, 100% USA beef, grass fed and grain finished, with no antibiotics and no added hormones. Orders ship from the ranch in Henrietta, frozen and vacuum sealed in insulated packaging.

FAQs

Is sirloin tough?

Sirloin is lean, so it eats firmer than a ribeye, not tough. Cook it medium rare to medium, rest it, and slice against the grain when you serve it sliced.

Sirloin or New York strip?

The strip is richer and more marbled, a special-occasion steak. Sirloin is leaner, plainspoken, and priced for regular rotation. They are neighboring cuts with different personalities.

Why do the bigger packs cost less per steak?

Because sirloin is a freezer staple. It freezes well, reheats better than most steaks, and stays versatile across meals, so we price the multi-packs to reward stocking up.

How does it ship, and how do I store it?

It ships frozen in insulated packaging and keeps in your freezer until the day before you cook it. Shipping is free on orders of $249 or more, and on orders of $149.99 or more in Texas and Oklahoma.