DescriptionAlmost as smooth as sirloin, but with lots of brawny steak flavor and juiciness. Steaks this good don't need a lot of fussing. We like to rub some olive oil all over it, season well with salt and pepper, and cook in a very hot pan. The top sirloin has a good amount of moisture, so you should seal the juices in by searing it well.Claims
Our Local Angus program sources cattle from a coalition of small family farms throughout the Mid-Atlantic* region who feed their cattle a diet primarily of grass for most of their life, but finish the cattle with grain. Every farm in this program is independently audited to ensure the best standards of care for the animals, making sure they are never fed antibiotics, added hormones, or animal by-products.
*More than 90% of the cattle comes from NY, NJ, PA, DE, MD, VA, and WV, but in winter and occasionally if in short supply, the program is supplemented with cattle from North Carolina and Ohio.
- Raised Without Antibiotics
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