Barley-Finished Top Sirloin Steak
The Top Sirloin is often underrated (you can thank Outback Steakhouse for that), but it's actually a delicious and great value cut.
We cut these Top Sirloin Steaks from the center or "heart" of the Top Sirloin Butt, removing the cap to reveal two lean, and tender muscle groups. We cut those into grill-ready steaks.
The Top Sirloin is best suited for high-heat grilling and loves an overnight marinade.
🥩 Free shipping on orders $150+
It takes our butchery up to 2 business days to prepare your order. Once your order is ready you will receive a shipment confirmation. All orders ship via UPS 2-day (or less) transit time.
Out of state orders ship Monday and Tuesday.
California orders ship Monday, Tuesday, & Wednesday.
Pick up hours are Monday-Thursday 8-5pm & Friday 8-3pm. You will receive a notice when your order is ready. Please have this email with you to receive your product. If you're unable to pick your order up during our normal pickup times, please email us at email@example.com. We're happy to accommodate other pickup times.
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ABOUT THE PROGRAM
California & Washington, CA
Our flagship British Baldies program satisfies the serious carnivore looking for an elevated version of an archetypal young steer.
After years searching for a scalable and sustainable finished beef program, we decided to aggregate our own. We outlined our standards for taste, performance, sustainability, and scalability, and brought in our vertically integrated ranching partners at Prather Ranch and Klingeman Family Farms.
British Baldies spend 12–16 months on open range pasture. As the Angus/Hereford/Shorthorn crosses approach full size, they’re finished on a no-corn, no-soy mix of barley, triticale (wheat & rye), and straw. The grains are slowly introduced into the steers’ diet to ensure an easy digestive transition from native range to grain. The animals have easy access to open pasture, fresh water, and shade throughout finishing. Our finishing process takes 90-150 days. The animals are harvested onsite in the ranches' Certified Humane abattoirs.
Finally, the key to this beef’s fully developed flavor and exceptional performance is dry-ageing the whole carcass 14–21 days. Hanging the carcass whole intensifies all the traits we were looking for in a young steer program—slowly breaking down the connective tissue of an already tender beast, shedding water weight, and concentrating intense flavor across all cuts.
It’s a real and rare treat to enjoy grain-finished beef that's also 100% corn-free and soy–free. The British Baldies flavor profile is uniquely beefy—the richly marbled lean meat shines while still providing an unctuous full–flavored fat that caramelizes quickly without “greasing out” like corn and soy-finished beef.