Sirloin Joints

More Information on Joint of Sirloin

We pride ourselves on offering a diverse range of succulent sirloin roasting joints. From Black Label Argentine Sirloin to our highly marbled Black Onyx Grain Fed Sirloin, there are joints available for all preferences. If you’re looking for something a little more festive, try our Hereford Sirloin, this luxurious joint is super tender and succulent, with a striking depth of flavour.

If you’re looking for high-quality beef delivery direct to your door, look no further than Tom Hixson of Smithfield. We source quality cuts from across the globe, which are butchered by our award-winning team. With a service of over 50 years, Tom Hixson of Smithfield has become a well-established brand that offers only the finest meat with unrivalled quality.

Sirloin Joint FAQs

What Cut Is a Sirloin Joint?

Sirloin joints come from the hindquarter and the lower portion of the cow's ribs, The sirloin sits just above the fillet and is usually cut into sirloin steaks, but a joint is kept whole for roasting. The joint yields a rich, beefy flavour, which is great for slow cooking.

Can You BBQ a Sirloin Joint?

Our Aberdeen Angus Sirloin is an excellent joint for BBQing. This select breed has sublime texture and great flavours, which are enhanced during the slow cooking process. Before the cooking begins, get creative with your favourite bbq seasonings, such as garlic or paprika.

First, sear your joint of sirloin on high heat for a couple of minutes on each side, to seal in the juices. To finish cooking the meat, stay low and slow, and avoid direct heat. BBQ the meat until the internal temperature reaches 60° for a tasty medium doneness.

How Should You Roast a Sirloin Joint?

Before roasting your joint of sirloin, pat dry and allow the cut to get to room temperature. While you preheat your oven to 180°C, season the meat with salt, pepper, and your favourite fresh herbs. Roast your joint for 30 minutes before reducing your temperature to 160°C for a further 45 minutes, or until the internal temperature reaches 60-70°C for medium-rare.

Is Sirloin Roast Fatty?

A sirloin roasting joint generally has less fat content than other cuts such as a ribeye. However, the meat has natural fat content running throughout the joint, which means that it will stay moist and succulent throughout the roasting process.

Can a Sirloin Joint Be Cut Into Steak?

With any joint of sirloin, you can either roast it as a full joint and slice it for serving, or you can cut the roast ahead of cooking to create multiple steaks. Because sirloin is a very lean cut, it works best when cooked low and slow. This means that a sirloin roast can often be a much juicier and tender choice than cooking as an individual steak.

Should Sirloin Be Cooked Fast or Slow?

Because the joint of sirloin comes from a very low-fat and hard-working region of the cow, it’s a lean and tender cut that lends itself to being cooked low and slow. When cooking in the oven, you’ll want to roast at 160°C for the majority of the cooking time to provide time for the connective tissues to melt and create a melt-in-your-mouth feel!

Is Sirloin Good for Roasting?

Because lean meat like sirloin requires a low and slow method of cooking to ensure that the connective tissues melt and create tender, succulent meat - roasting is the perfect choice. We recommend roasting at a low temperature to give it time to cook through.