Beef Dry Aged Sirloin for Kebabs

Comes from:

We sell several cuts with the name sirloin – top, tip, flap, sirloin for kebab. Sirloin is an area of the animal – the hip. An inch over is the round (leg), which has very little fat.

Best cooking method:

These cubes have light marbling and do well on a grill. All you need to season them is salt and pepper, but consider a dry rub or marinade for flavor. If you’re also grilling vegetables, separate them from the meat for best cooking times.

Tips:

If you’ve been using stew meat for kebabs, sirloin won’t need to be cooked anywhere near as long.

Similar cuts:

Sirloin top.

Ordering instructions:

The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.