From our Sandbach counter
Sirloin Steak
£11.10
- Individual portion (approx. 300g)One generous single serving
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 300gButcher-cut, so weights vary slightly
Sirloin steak is a classic beef favourite, offering a balance of flavour and tenderness that suits steak night, grilling and barbecues. Available from The Butcher’s Blade in Sandbach, Cheshire, it’s a versatile choice for a special dinner or a simple meal at home.How to cook: Pat dry, season well and sear in a hot pan or on the grill. Cook to your preferred doneness, rest briefly and slice across the grain where appropriate.Perfect with: Garlic butter, peppercorn sauce, chips, roast potatoes or seasonal greens. Keep the sides simple for a classic steakhouse-style plate.For sirloin steak from your local Sandbach butcher, ask in store for portioning and cooking tips to suit your meal.
Sirloin Steak from The Butchers Blade in Sandbach. Sirloin suits a classic steak dinner with potatoes, mushrooms or greens. Start with your chosen portion and organise the accompaniments before cooking, so you can concentrate on the sear and rest. Check the selected size and use the steak’s actual thickness, not weight alone, when planning preparation.
Choosing for your meal
Think about thickness, bone and how many people you want to feed rather than judging by weight alone. If you are unsure which size suits your pan or grill, ask Lee before ordering. Preparation matters: an intact whole cut, a rolled item and a tenderised product do not share the same food-safety requirements. Follow the instructions for this specific cut.
Serving ideas
Potatoes, mushrooms and green vegetables are simple places to start. Have your sides ready before cooking, use an appropriate pan or grill and leave room to rest the meat as your recipe directs. Slice across the grain where appropriate. Sauces and accompaniments are suggestions, not included contents. Check cooking guidance for the exact meat and preparation rather than relying on one universal timer.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Burgers fantastic, pre prepared meals amazing, steaks gorgeous, staff brilliant. Wouldn’t go anywhere else in Sandbach”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Sirloin Steak
Pat dry, season and sear every outside surface. Adjust cooking for the thickness and rest before slicing across the grain. Rolled or tenderised cuts need thorough cooking.
How to cook steakLee’s tip
Render the fat cap
Hold the sirloin on its side in the pan to render and crisp the fat strip before cooking the faces. Baste with butter, garlic and thyme at the end.
What goes with it?
Peppercorn sauce, triple-cooked chips and a watercress salad. Cabernet Sauvignon, or a sparkling grape juice.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.