Okay, let’s start by clearing up a misconception about the sirloin steak. Sirloins and striploins are not the same steak. This confusion started because striploins are called sirloin in some parts of the world but they are different. Both are considered part of the same loin primal cut with the striploin coming from closer to the hip and the sirloin coming from closer to the rear leg. Sirloins are leaner than striploins and ribeyes so they are a great option if you like your steak with lots of flavour but without all the fat. Other reasons to love a leaner steak is because they won’t flare up and char the meat during grilling (which can be dangerous to your health) and they’re healthier with less fat and cholesterol than other steaks. Our amazing sirloins are certified organic and come from our friends at Viandes Rheintal, located in Centre-du-Québec. They never use any synthetic growth hormones, reproductive hormones, antibiotics, or preservatives which means that when you experience our organic sirloin steaks, you are enjoying beef in its purest and finest form. 

COOKING TIP: Sirloins are popular in steakhouses for good reason. These steaks are a great balance between tenderness, flavour, and juiciness but they cannot be ignored during cooking. Because they are a lean cut they will not drip fat and cause meat-charring flare-ups but they could dry out if they are overcooked. We encourage the use of a meat thermometer to ensure that you get a great sirloin every time. Sirloins are best when cooked on a grill or sous vide, but they are also great when pan-broiled, pan-fried, or stir-fried. The key is to make sure that you start with the steaks at room temperature before cooking, use a thermometer to ensure proper cooking (130-135℉ for medium-rare), and let it rest for a few minutes before cutting into a cooked steak so it can be as juicy as possible. You will not be disappointed by the incredible flavour of this amazing steak.