Don’t mis-steak your dinner plans with the wrong protein! Our 100% grass-fed and finished sirloin steak is a great dinner option. Sirloin steak is a really tender cut, and when you cook it right, it gets super juicy and melts in your mouth.
Need the Nitty Gritty Details?
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The sirloin steak should last up to a year in the freezer. You can slow thaw in the fridge or quick thaw in a bowl of cold water. Once thawed, it will last 3-5 days in the fridge.
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Generously season both sides of the steak with Celtic sea salt and freshly ground black pepper. Celtic sea salt helps to enhance the natural flavors of the meat.
Grill: Place the steak on the grill over high heat until charred, about 1-2 minutes per side. Move to the medium-low zone and cook to the desired doneness, about 3-4 minutes per side for rare.
Broil: Place a sirloin steak in the oven on a broiler pan or in a seasoned cast-iron skillet until brown, about 5 minutes per side.
Top with a dollop of A2/A2 butter mixed with freshly minced garlic and chopped parsley for extra flavor!
Grill: Place the steak on the grill over high heat until charred, about 1-2 minutes per side. Move to the medium-low zone and cook to the desired doneness, about 3-4 minutes per side for rare.
Broil: Place a sirloin steak in the oven on a broiler pan or in a seasoned cast-iron skillet until brown, about 5 minutes per side.
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As the seasons allow, our cows are raised in the open pasture or field. They are 100% grass-fed and finished, which means they only eat their natural diet of grasses and what they forage on pasture. In the colder months, they have hay and free choice organic nutrients in the barn.
Our cows are NEVER supplemented with grain feed. Our goal is to raise the healthiest and happiest animals possible!
Our cows are NEVER supplemented with grain feed. Our goal is to raise the healthiest and happiest animals possible!
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What breed are your cows?
Our beef cows are Black Angus.
How long is the beef aged?
Our beef is dry aged (or hung) for 10 days.
What part of the cow does the sirloin steak come from?
Sirloin steak comes from the hindquarter of the beef, specifically from the sirloin section located between the ribs and the rump.
Why should my steak be room temp before cooking?
Bringing meat to room temperature before cooking, especially thicker cuts, promotes more even cooking and a juicier, more tender result.
Do your cows get mRNA vaccines?
Nope! At Miller's, it's a hard no for mRNA vaccines. None of our animals have or will get them. While we're on the topic, none of our farmers vaccinate their animals at all!
Our beef cows are Black Angus.
How long is the beef aged?
Our beef is dry aged (or hung) for 10 days.
What part of the cow does the sirloin steak come from?
Sirloin steak comes from the hindquarter of the beef, specifically from the sirloin section located between the ribs and the rump.
Why should my steak be room temp before cooking?
Bringing meat to room temperature before cooking, especially thicker cuts, promotes more even cooking and a juicier, more tender result.
Do your cows get mRNA vaccines?
Nope! At Miller's, it's a hard no for mRNA vaccines. None of our animals have or will get them. While we're on the topic, none of our farmers vaccinate their animals at all!
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The sirloin steak is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.
OUR MISSION is to be an amazing and reliable source for farm direct, nutrient dense food.
OUR VISION is to end sickness by enhancing health, nutrition, and happiness.
OUR PURPOSE is to inspire a generation of healthy children and reduce healthcare costs.
Miller's Bio Farm, 523 Valley Road, Quarryville, PA 17566
Contact us. Send a note to hello@millersbiofarm.com. Call us at (717) 786-7895.
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