Sirloin Steak

The most noble of steaks ("Sir Loin") is cut from the sirloin, the subprimal cut posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. Not quite as tender as a filet nor as juicy as a ribeye but it has great flavor and makes an amazing meal.

Animal and Shipping Information:

Shipping

Our products are shipped from Denton, Texas.  Order online and have local, small farm beef delivered to your door.   We will ship on Mon/Tue/Wed only so that the product doesn’t risk sitting in a terminal over the weekend.   Product is shipped frozen and will arrive cold and thawed or partially thawed.  If you have special requirements, please send us a message, most likely we can accommodate you.

Cattle

All animals sold on this site have been raised on our personal farm, or have been raised by other ranchers around us who share the same feelings on animal welfare, feeding, and health.  No animals sold will have been given hormone or implants as is common in the industry.  We use antibiotics only when absolutely necessary, which is not often as we have a robust vaccination program, but animals do get hurt or catch pneumonia from time to time.  We care for these animals like our own children, except on that last day. 

Variation

As cattle are natural creatures and not stamped out of a production line, there will be variations in the meat.  Sizes are not uniform; they’ll be of different shapes and potentially different thicknesses.   They may be different colors.  Marbling will vary per animal and per cut.

Types of Beef

Our selection is constantly changing, but here are some common types of product we sell.

FB Wagyu – Fullblood Wagyu.  Usually black but we may have some red wagyu (Akaushi) as well.  These are 100% Wagyu.

F1/F2/F3 Wagyu – These are Wagyu cross animals, commonly referred to as ‘American Wagyu’.   Typically, these are Wagyu/Angus combinations, but other domestic breeds may be used as well.  An F1 has been crossed one time and is 50% Wagyu.  A F2 has been crossed two times and is 75% Wagyu.  A F3 has been crossed three times and is 87.5% Wagyu.

Angus/Commercial – These are NON-Wagyu animals.  Generally, these will be Angus, Hereford, or Charolais cattle.

Grass Fed – This means the animal has not been fed grain, but has survived on pasture and hay.   This feeding method produces less marbling and thus a leaner product.

Leaner – This means the beef is not as highly marbled as normal wagyu.  Generally this would be graded as Choice or Choice +.  These animals are generally on pasture for the majority of their life but fed some grain near the end.   This is a great choice for folks who want the health benefits of Wagyu beef but are on a leaner diet.