Rolled Sirloin

A premium roasting cut. More expensive than topside, but equally more special. Benefits from being cooked quickly and served pink. A very tender cut, suitable for dinners of special occasion. 

Traditionally Sirloin always used to be rolled and served as a roasting joints. This began to change in the 1960's when American style "Steakhouses" gained in popularity as did eating steak. So, we as butchers, then started using Sirloins for steaks over roasting joints. 

£30/kg