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How To Cook Grass-fed Sirloin Boneless Joint

The secret to the perfect roasting joint is simple - bring to room temperature before cooking and leave to rest before serving up to your guests. Use this simple recipe for your next Sunday roast.

How To Cook Grass-fed Sirloin Boneless Joint

The secret to the perfect roasting joint is simple - bring to room temperature before cooking and leave to rest before serving up to your guests. Use this simple recipe for your next Sunday roast.

  • Serves: 4
  • Prepare: 15 Minutes
  • Cook: 50 Minutes
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC BEEF?​

Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At Coombe Farm Organic, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.

Ingredients

Method

  1. Preheat your oven to 200°C/fan 180°C/gas mark 6
  2. Allow your joint to reach room temperature before cooking. Heat your oil in a large flameproof roasting tin in the oven for 5-10 minutes
  3. Season your sirloin joint with salt and pepper, ensuring a generous covering of fat gets a good application of seasoning, massaging into the fat if needed
  4. Remove the roasting tin from the oven and place the beef joint fat-side down in the hot oil, let the meat sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all
  5. Return the roasting dish to the oven and roast your joint fat side up, roasting for 20 minutes, before turning the heat down to 170°C and roasting for a further 30 minutes per kg
  6. If you have a meat thermometer the perfect core temperature is 54°C for rare and 60°C for medium-rare
  7. Remove your sirloin from your oven and place on to a carving board, covering well with two sheets of foil. Rest for a minimum of 20 minutes, or, what we like to do, is rest whilst we make the ultimate roasties using the fat from the sirloin roasting tin
  8. Carve roughly 1cm thick slices and serve
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC BEEF?​

Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At Coombe Farm Organic, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.

Frequently asked questions

  • By definition – organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage. 

  • Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.

  • The difference between beef and dairy cattle is that they are different breeds of the same species, cows. Dairy cattle produce milk, are thinner and longer whereas beef cattle are more muscular and have a stouter shape.