Sirloin-The Blockman Cuts
The sirloin steak is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak
CUT & AGED IN HOUSE
We hand select and process all the beef we receive from Chalmer aging the meat in The Blockman way. This is a minimum of 28 days -45 days Wet aged Beef. Simply Delicious!
Chalmer Beef has the capacity to house 19 000 cattle on pasture. All young calves under 200kg go onto pasture and are pasture reared for 3 to 5 months before entering the feedlot.
The supply of cattle to feedlots is very seasonal in South Africa. This leads to shortages of beef during certain times of the year. By rearing young cattle on pasture we ensure a consistent supply of cattle to the feedlot and ultimately beef on your plate throughout the year.
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