Top sirloin steak strikes the perfect balance between flavor, tenderness, and value. It’s leaner than ribeye but more forgiving than filet, making it a versatile, everyday steak that’s just as comfortable on a weeknight grill as it is dressed up for dinner.
Available In
This cut comes from the sirloin primal, located toward the back of the cow between the short loin and the round. Specifically, it’s from the upper portion of the sirloin, above the hip, where the muscles are moderately worked—giving it great flavor without being tough.
Top sirloin is best grilled, broiled, or pan-seared over high heat and cooked to medium-rare or medium. It takes well to a marinade but doesn’t require it—just season generously and don’t overcook. Let it rest and slice against the grain for the best texture.
Our cattle graze on lush pastures and forage, producing cleaner beef and a healthier ecosystem.
Our beef is 100% grass fed. They are never fed grain and are offered baled grasses and forage to keep them hearty in harsh winter months.
Pure meat with no antibiotics, hormones, steroids, growth enhancers or animal by-products, ever.
Our cattle roam freely on pasture, upholding the highest standards of humane treatment.
Our farmers use regenerative practices like rotational grazing that enrich soil, improve water retention and support biodiversity.
We proudly partner with small-scale east coast farms ensuring superior, ethically-raised beef.
By partnering with pioneering farmers who challenge industrial agriculture at every step, we’re restoring the connection between people, the land and their food. Join us.
