Barley Fed Free-Range Top Sirloin Roast
We deliver island-wide 𝗙𝗥𝗘𝗘 𝗳𝗼𝗿 𝗮 𝗺𝗶𝗻𝗶𝗺𝘂𝗺 𝗼𝗿𝗱𝗲𝗿 𝗼𝗳 $𝟴𝟬.
For orders below $80, a delivery charge of $10 applies islandwide
Barleyfed Top Sirloin Roast is a premium beef raised with an innovative "outdoor feedlot" system. The Top Sirloin is a lesser used cut of meat due to a long sinew that runs through the muscle. However once removed, the rump yields an exceptionally tender roast, matched with unctuous flavour.
As one of the first commercially available Free Range yet Grain Fed Beef. The unique combination of Grass, Wild Herbs and Barley Fed regime results in high animal welfare and tender buttery notes that is signature to Barley fed beef.
- Delivered Chilled
- Lightly Marbled
- Always Tender
- A 700g portion feeds up to 3-4 person
- Raised without the use of Anti-biotics
- Clean Diet
- From Free Ranging Cattle on Pasture
- Stays Fresh in the Chiller for at least 3 days from the date of delivery
- If not consumed within 3 days, please keep in freezer
- Individually vacuum packed for easy storage
- Delivered via refrigerated truck
Roasting Guide We like to cook roast meat in a very low temperature oven. This ensures the even pink doneness from the centre of the roast all the way to its exterior. As every oven works differently, our guide for oven temperature may not be accurate for you. Personally we use a temperature between 140-160 degree celcius, trying to get the centre of roast to achieve a temperature between 50-55 degree celcius. Before entering the oven, we like to first lightly sear the exterior of the roast. We are not aiming to caramelise the surface at this stage, but merely kickstarting the mallard reaction, so that even with a very low oven, the surface can develop a beautifully browned crust.
We recommend placing the roast on a roasting rack or bed of vegetables. This allows convection heat in the oven to cook the roast both from the top and bottom. Resulting in an even exchange of heat.
For every 1KG of boneless roast, we recommend a cooking time of 45-50minutes, followed by a 10-15minute rest. This should yield a medium rare to medium roast.
Carving guide Always allow the roast to rest for 10-15minutes prior to carving. This way less moisture loss occurs during carving, ensuring the most juicy roast!
With the fat side up, carve against the grain. Adjusting the thickness according to your own preference. As you go, place individual slices on a serving platter and sprinkle with salt and pepper.