Sirloin Tender + Full-bodied
The classic ‘Loin’ cut, Sirloin is taken from the upper middle of the cattle. This region isn’t naturally overworked and has a covering layer of fat, so remains beautifully tender. Sirloin is known to be an ‘all-rounder’, cooking well from rare through to well done. We do however recommend it be cooked medium so the fat melts through the meat.
Wash it down with:
A glass of The Spee’Wah Deep River Shiraz. This savoury, juicy and spicy red is the perfect accompaniment to Sirloin.