Sirloin Joint

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Discussion

Cheese Mechanic

Original Poster:

3,157 posts

168 months

Tuesday 18th November 2014
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Apparently, In a couple of weeks or so, A contact of my Son in law , will be offering Sirloin joints at an advantageous price.

Now , while I am happy at spotting a decent Sirloin steak, my experience of sirloin joints in minimal.

So, firstly, what should a be paying (roughly) per kilo of said sirloin joint, and secondly , what should I be looking out for, to perhaps help judge quality?

I'm told the meat will have been hung for 2 to three weeks, Thats all the info I have at present concerning provenance.

TIA

Pferdestarke

7,179 posts

186 months

Wednesday 19th November 2014
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Look at it like you would a steak. Decent fat cap with some inner marbling, a deep red to brown colour and some give.

I got hold of a full one last week and trimmed it in to 8 thick steaks and a 6 inch thick joint which I will roast to a medium rare at fairly high direct temp.

We paid £20 for the full one but only because the seller didn't have a clue.

I'd say £15/kilo ish would be acceptable.

Cheese Mechanic

Original Poster:

3,157 posts

168 months

Thursday 20th November 2014
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Many thanks for that , I shall cast a beady eye over it when it makes an appearance thumbup

21TonyK

11,494 posts

208 months

Thursday 20th November 2014
quotequote all
£15 a kilo would be a good price. Wholesale premium is £18 a kilo. Imported £14 a kilo.

Cheese Mechanic

Original Poster:

3,157 posts

168 months

Friday 19th December 2014
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Just as an update, I picked up 2 small joints from him a few days back, both were just under a kilo, and worked out at a smidgin under £17 a kilo, came from a local herd. I'd have had more, (they look superb) but he was very restricted on what he could get.

Seems from what was said, I got a pretty good price.

A result biggrin

Pferdestarke

7,179 posts

186 months

Friday 19th December 2014
quotequote all
Sounds like it to me. Hope it roasts up a treat!