Dry Aged Steaks

Bone-In Sirloin

Steakhouse plate with beefier bite and subtle marrow lift.

What makes it unique

Cut location
What it means
Back end of loin, includes top sirloin plus part of hip or backbone.
Why it matters
Sizeable steak, tender but beefier than strip.
Bone-in structure
What it means
Hip or round bone attached.
Why it matters
Insulates meat; subtle marrow richness.
Moderate marbling
What it means
Leaner than ribeye, richer than round.
Why it matters
Flavor and juiciness balance without excess fat.
Firm, hearty texture
What it means
Somewhat worked muscle.
Why it matters
Satisfying steakhouse chew.
Generous portion
What it means
16 to 24 oz typical, thick cut.
Why it matters
Great for sharing or hearty appetites.
Flavor conductor
What it means
Bone edge plus fat cap love rubs and butters.
Why it matters
Handles bold seasoning or simple salt.

Trait	What it means	Why it matters
Cut location	Back end of loin, includes top sirloin plus part of hip or backbone.	Sizeable steak, tender but beefier than strip.
Bone-in structure	Hip or round bone attached.	Insulates meat; subtle marrow richness.
Moderate marbling	Leaner than ribeye, richer than round.	Flavor and juiciness balance without excess fat.
Firm, hearty texture	Somewhat worked muscle.	Satisfying steakhouse chew.
Generous portion	16 to 24 oz typical, thick cut.	Great for sharing or hearty appetites.
Flavor conductor	Bone edge plus fat cap love rubs and butters.	Handles bold seasoning or simple salt.

Ready to cook Bone-In Sirloin?

Order pasture-raised, dry-aged bone-in sirloin direct from our farm.