Hubbard's Bald Mountain Farm Sirloin Grassfed Grain Finished - $20/lb
Hubbard's Bald Mountain Farm Sirloin Grassfed Grain Finished - $20/lb
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Perfect Balance of Flavor and Value from Our Vermont Family Farm
Experience the exceptional flavor and texture of premium sirloin steak from historic Hubbard's Bald Mountain Farm. This versatile cut showcases the remarkable quality that comes from our grass-fed, grain-finished raising practices—combining the depth of flavor from pasture raising with the perfect marbling that careful grain finishing provides.
What Makes Our Sirloin Exceptional:
- Raised on our own 300-acre Vermont farm by fifth-generation farmer Theo Hubbard
- Primarily grass-fed on nutrient-rich Vermont pastures
- Finished with grain for optimal marbling and flavor development
- Hand-cut and expertly trimmed for perfect presentation
- Ideal balance of tenderness and robust beef flavor
- Great value among premium steaks
- Never treated with hormones or unnecessary antibiotics
Our sirloin steaks deliver remarkable versatility without sacrificing quality. Coming from the rear back portion of the animal, sirloin offers the perfect middle ground between ultra-tender filet and intensely flavorful ribeye. This popular cut provides excellent beef flavor and satisfying texture at a more accessible price point than more expensive premium cuts.
At Hubbard's Bald Mountain Farm Market, we honor traditional farming practices that have sustained our family operation for 140 years. Our grass-fed, grain-finished approach represents the perfect balance of sustainable raising practices and exceptional eating quality.
Cooking Recommendation: For best results, bring to room temperature, season generously with salt and pepper, and grill or pan-sear to medium-rare (130-135°F) for optimal tenderness and flavor. Sirloin benefits from a brief rest before slicing against the grain to maximize tenderness.
Value Pricing: At $20/lb for premium, farm-raised sirloin, this represents excellent value compared to specialty butcher shops charging $25-30/lb for comparable quality.
What is Sirloin?
Sirloin comes from the rear back portion of the animal, specifically the area between the tender loin section and the tougher round. This location creates a cut with an excellent balance of tenderness and flavor—more robust than tenderloin but more tender than round cuts. Sirloin is often considered the perfect "everyday steak" for its versatility and value.
The Grass-fed, Grain-finished Difference
Our sirloin benefits from the best of both worlds: grass feeding develops depth of flavor and nutritional benefits, while grain finishing during the final period enhances marbling for improved texture and juiciness. This balanced approach results in beef that offers both remarkable flavor and satisfying eating quality.
Preparation Methods
Sirloin shines with several cooking approaches:
- Grilling: The classic method—direct heat creates perfect caramelization
- Pan-Searing: Quick cooking in a very hot cast iron skillet
- Broiling: Great for indoor cooking with similar results to grilling
- Sliced: Perfect for fajitas, stir-fry, or Korean BBQ
- Kebabs: Excellent when cubed for skewers
Cooking Tips for Perfection
- Room Temperature: Allow steak to sit out for 30 minutes before cooking
- Proper Seasoning: Salt and pepper applied just before cooking
- High Heat: Cook quickly over high heat for best results
- Medium-Rare: Aim for 130-135°F internal temperature
- Rest Before Slicing: Allow to rest 5-7 minutes after cooking
- Cut Against the Grain: Slice perpendicular to muscle fibers for maximum tenderness
Storage and Handling
- Keep refrigerated and cook or freeze within 3-5 days of purchase
- Can be frozen for up to 9 months when well-wrapped
- For best results, thaw completely in refrigerator before cooking
- One pound typically provides 2 generous servings
