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Wagyu sirloin steak on a blue plate with sage
Steaks

Sirloin Steak

Marbled, everyday.

$30
Weight
Quantity
1

About this cut

A Wagyu sirloin cut for regular dinners rather than occasions. Good marbling, honest price, and it holds up to a marinade if that is how you cook.

How it works

  • Frozen and vacuum-sealed for freshness.
  • Farm pickup by appointment only in Norwich, or local delivery in Norwich and area.
Pan-sear or grill

Cooking tips

  1. 1Pat dry and season. Sear both sides over medium-high heat.
  2. 2Reduce the heat or finish in a moderate oven, checking the centre with a thermometer.
  3. 3Rest for 5–10 minutes, then slice thinly across the grain for a tender bite.

Health Canada recommends at least 63°C / 145°F for beef steaks and roasts (medium-rare), 71°C / 160°F for medium, or 77°C / 170°F for well-done. Mechanically tenderized beef needs at least 63°C; turn steaks at least twice. Follow any higher temperature on the package.

Portion guidance

Allow 150–200 g of raw boneless Wagyu per adult with sides.

Share larger steaks by slicing across the grain at the table.

Serving estimates are a guide, not a guaranteed pack weight or yield. Allow for appetites, sides and cooking loss.

Storage instructions

  • Keep frozen at −18°C / 0°F or colder. Follow the package’s storage directions and dates.
  • Thaw on a tray in the refrigerator at 4°C / 40°F or colder, never on the counter. Larger roasts may need several days. Keep raw juices away from other food.
  • Once thawed in the fridge, cook within 2–4 days. For best freezer quality, use steaks and roasts within 10–12 months; continuously frozen beef remains safe longer, but quality declines.
  • Refrigerate leftovers within 2 hours in shallow containers, use within 2–3 days, and reheat to 74°C / 165°F.

Food safety guidance: Health Canada cooking temperatures · Storage · Leftovers