A premium Australian wagyu sirloin, raised on Sir Harry’s signature citrus-fed diet for exceptional tenderness and subtle sweetness.
With a marble score of 4–5, it offers a perfect balance of rich beef flavour and delicate marbling—ideal for grilling, pan-searing, or sous-vide.
Sir Harry Wagyu Sirloin Steak — MBS4–5
Meet the classic all-rounder: Wagyu Sirloin — naturally leaner than rib cuts, yet still juicy and tender thanks to its MBS4–5 marbling. Raised on Sir Harry’s signature orange-fed Wagyu program, this sirloin carries a cleaner, sweeter beef flavour with a subtle citrus richness that sets it apart from standard grain-fed Wagyu.
Orange-Fed Wagyu by Sir Harry / Grill • Pan-sear • BBQ (fast sear, big flavour)
Cooking guide (simple + restaurant-style)
Best doneness: medium-rare to medium (keeps sirloin tender and lets the orange-fed sweetness shine).
Grill / BBQ / Hotplate
Bring steak to near room temp (10–15 min), pat dry.
Preheat grill to high. Lightly oil the grill — not the steak.
Season simply (salt + cracked pepper works beautifully for sirloin).
Sear hard to build crust, flip once, then finish on lower heat if needed.
Rest 5 minutes for full juiciness.
Slice against the grain for maximum tenderness.
Cast-iron pan
Heat pan to high until just smoking.
Sear each side firmly, then lower heat to finish gently.
Optional: baste with a small knob of butter or Wagyu fat + garlic/herbs for a richer finish.
Tip: Sirloin has a leaner bite than rib cuts — a proper rest and clean against-the-grain slicing make the texture perfect.
Serving ideas
Refined classic: Sirloin with truffle potato purée, charred baby leeks, and a red wine–citrus reduction.
Earthy + aromatic: Roasted wild mushrooms, caramelised shallots, and a thyme-infused jus.
Bright + modern: Grilled sirloin with shaved fennel salad, confit tomatoes, and an orange–herb vinaigrette to echo the orange-fed sweetness.
