One of the leanest of Morgan Ranch's steaks cuts. The sirloin steak has an intense beefy flavor. Although not as tender as the strip loin or the ribeye steak, the richness of the meat makes it perfect for dishes that call for thinly sliced meat to compliment fresh garden vegetables, herbs, and salads.
For British and commonwealth customers: not to be confused with the British sirloin! This steak is also known as rump steak and comes from the top half of the round steak primal.
Serve with a medium-bodied wine of your choice but we at Morgan Ranch love any of the Bordeaux blends.
All this steak needs is quality salt and pepper. For best results let the steak breathe and have it reach room temperature just shortly before cooking. For medium rare doneness the skillet and the charcoal or gas grill yield excellent results.
The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash frozen to protect the aroma.
1. No factory farming! Humanely raised and treated with respect.
2. No growth hormones, antibiotics or steroids used - ever!
3. Free-range pasture raised and grass-fed on massive land, 100% vegetarian feeding.
4. One farm, one family, one importer - traceability from farm to fork.
5. Certified American Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
6. Known as Purebred Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
7. Preferred by over 70 top-class gourmet restaurants, including Michelin-starred ones.
8. Morgan Ranch Beef won awards for sustainability, taste and tenderness.
9. Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
10. Amazingly flavorful, tender and juicy.
At A Glance
||Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus and Hereford. Due to regulations in Japan only recognized as American beef.
View breeding certificate from the American Wagyu association.
||All year 100% free range and all-natural on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.
||Dan Morgan and family
||Since 1934, Certified American Wagyu since 1992
||Pasture grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting.
||100% fully traceable from farm to fork
|Animal By-Products Feeding
||Horizon Farms, Inc., Japan
||Morgan Ranch Inc., USA
Instructions & Cooking Tips
Completely defrost steak in the fridge. Shortly before cooking open the pack and place on the countertop and let it breathe.
For the Morgan Ranch sirloin steak, we recommend the cast-iron skillet, charcoal grill or a gas grill. Due to its leanness, the sirloin steak has to be cooked low and slow. On the grill, we recommend indirect heat.
If cooking in the fry-pan or the iron skillet we highly recommend good quality butter (no added salt and preservatives.)
The reverse sear method and medium-rare doneness yields best results for all Morgan Ranch steaks: slow cook and turn often. Let it sizzle. Then
once the core temperature has reached 52 degrees Celcius or 125 degrees Fahrenheit sear on high heat for a couple of seconds until outer layer is crispy and dark brown and the internal temperature has reached 130 degrees Fahrenheit or 55 degrees Celsius.
Remember, the steak will continue to cook as it rests.
The sirloin steak is perfect for dishes that call for thinly sliced meat to compliment fresh garden vegetables, herbs, and salads.
Eat while still warm for soft and buttery flavor and experience.