30 Day dry aged British beef sirloin steak.A succulent, juicy premium cut. Our No. 1 British Dry Aged Sirloin Steak is a premium cut, tender with an excellent flavour. It's dry aged for a minimum of 30 days, which brings out all the flavour and leaves the meat meltingly tender and juicy. Delicious sliced into a crusty baguette with Dijon mustard and plenty of slowly fried onions. All our beef is British and comes from farmers we know and trust, who share our animal welfare values and commitment to sustainable farming. Their cattle are reared on grass, grain and forage.
Suitable for freezing
Waitrose own label
per 100g
Energy
1273kJ 307kcal
PER 100g
Energy
1273kj 307kcal
15% RI
Fat
26.20 g
High
37% RI
Saturates
11.30 g
High
57% RI
Sugars
<0.5g
Low
<1% RI
Salt
0.12 g
Low
2% RI
RI = % of your daily reference intake
INGREDIENTS: British beef (100%).
Warnings
Remove all packaging and allow to breathe for 10 minutes.. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses.. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully.. All cooking appliances vary. This is a guide only.
. Contains 0 Servings
Typical values
PER 100g
Energy
1273kJ
1273 kJ
Energy
307kcal
307 kcal
Fat
26.2g
26.2 g
Of which Saturates
11.3g
11.3 g
Carbohydrate
<0.5g
<0.5 g
Of which Sugars
<0.5g
<0.5 g
Fibre
0.5g
0.5 g
Protein
17.5g
17.5 g
Salt
0.12g
0.12 g
Origin Information
from British beef
Other
From Chilled
PAN FRY. HIGH/MEDIUM HEAT. RARE 4-5 mins. MEDIUM 5-6 mins. WELL DONE 7-8 mins. Heat 1 tbsp oil in a frying pan on high heat. Add steak and seal each side for 1 minute. Reduce heat to medium and cook for the remaining time, turn occasionally to prevent burning. Due to the natural variability in the thickness of the meat, the cooking instructions provided are a base guide. For thicker steaks, additional cooking time may be required. Once cooked, allow to rest for 10 minutes. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Do not reheat once cooled. Chef's tip: towards the end of cooking, add a knob of butter, a few sprigs of thyme and a crushed garlic clove and baste well. For medium rare, use a temperature probe and cook to 48ºC.
Cooking instructions
General
Remove all packaging and allow to breathe for 10 minutes. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully. All cooking appliances vary. This is a guide only.
Recycling
Component
Material
Recyclable
tray
Plastic - Other
label-glued
Paper & card
film
Plastic - Other
Disclaimer
Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.
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Items from our fresh service counters may be affected by traces of allergens from other products. If you are affected by a food allergy or intolerance, we suggest you select from our prepacked ranges, the packaging of which detail allergen information.
