A thickly cut and gloriously marbled steak - the sirloin pavé is the lesser known sirloin but a hidden gem. Marbling throughout, keeps the meat tender while cooking and gives this steak its big flavour.
Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.
Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.
Minimum weight: 700g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Keep it simple and let the steak do the talking. Rub in a little oil and season generously with salt and pepper. Sear in a hot pan on both sides for 1 - 2 minutes then cook in the oven at 220C for 8 - 10 minutes. Let it rest for 10 and then slice and serve on a bed of rocket, shaved parmesan and roasted beetroot.Check out more recipes
Taken from the top of the sirloin, the pavé is a highly trimmed sirloin cut which removes any gristle and leaves only beautifully marbled meat and a super tasty thin layer of fat along the top of the cut.