Longhorn Beef
The great English roast: sirloin on the bone, with its broad cap of fat and the fillet’s neighbour running alongside. Made for a crowd.
Sirloin sits just behind the forerib, along the back of the animal, and it’s the cut that gives us the sirloin steak. Roasted whole on the bone, it’s leaner and finer-grained than forerib, with a thick layer of fat across the top that crisps as it roasts and keeps the meat tender beneath. Legend has it the joint was so good a king knighted it. We’d say the Longhorn version deserves the honour.
Our Longhorns graze the Wye Valley at their own pace, and that slow growth gives the meat its marbling and deep, rich flavour. Each sirloin is hung for at least 35 days on site and prepared by our own butchers, chined so it carves cleanly off the bone.
3kg serves eight to ten – a centrepiece for a big Sunday lunch.
5kg serves fourteen to sixteen – for a celebration, with plenty left for the next day.
Weights are minimum weights, so your joint may be a little heavier but never lighter, and you won’t pay for the difference. For an easier carve, try our Longhorn Rolled Sirloin of Beef.
Allergens: None
Take the joint out of the fridge two hours before cooking, and season the fat well.
Roast at 230°C for twenty minutes, then drop to 170°C and allow around ten minutes a kilo for rare, or fourteen for medium-rare. Sirloin is leaner than forerib, so keep a close eye on it.
A thermometer is the surest guide: 50°C at the centre for rare when you first take it from the oven, 55°C for medium.
Rest it for at least thirty minutes, and these temperatures will continue to rise, around 52°C for rare, around 60°C for medium. Then, carve the eye of meat away from the bone and slice across the grain.
Always prepared to order and delivered chilled, in insulated packaging. All our meat is fresh, never frozen, so if you’re not ready to serve, you can freeze on arrival. Alternatively, follow the use by dates and keep in the fridge before cooking. And don’t worry if you won’t be in for the delivery – our packaging means your order will stay in peak condition for up to 12 hours.
We pack every order carefully, but if your delivery is late, damaged, incomplete or not properly chilled, please contact us on the day it arrives, on 01449 553606 or at [email protected]. Tell us your order number and send photos of the outer box, the packaging inside and the product labels.
Longhorn cattle provide the meat that made England famous for its fine roast beef. In our opinion, there is no better breed for the distinctive flavour of British beef as it’s always tasted.
Longhorn Beef, Serves 6 to 12
Longhorn Beef, Serves 6 to 14
Longhorn Beef, Serves 6 to 20
Longhorn Beef, Serves 5 to 12
Longhorn Beef
Middle White Pork
Ryeland Lamb
Shop all meat
News Rare-breed Meat Supplier Huntsham Purchased by Suffolk Farming Group
Recipes Christmas Porchetta
All Farm Stories
