Beefmaster Sirloin Steak

A lean, beefy sirloin steak with plenty of flavor for the price.

How to cook it: pat it dry, salt it, and sear in cast iron or over a hot grill to build a crust. Larger steaks can be finished over indirect heat. Pull it at medium-rare to medium, rest five minutes, then slice against the grain.

USDA safe minimum for whole cuts of beef is 145°F with a three-minute rest. Cooking to a lower temperature is a personal preference, not a safety recommendation.

Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.

Every pack is individually weighed. Choose your size above.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.