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Ground Sirloin

Our ground Wagyu sirloin is indisputably the best of all ground beefs. Because it’s made from the sirloin, which does far less work than the rump, it has more fat than ground round. This makes ground sirloin Florencia’s favorite for succulent meatballs, and Christian’s pick for juicy burgers. Sirloin’s natural tenderness also makes phenomenal casseroles, meatloaf, shepherd’s pies, and Thai larb salads. Our grass-fed meat has so much flavor, you could also substitute it for ground lamb in middle eastern dishes like kofte or Turkish flatbreads.

Suggested Recipe Links:

The Burger Lab’s Top 10 Burger-Making Tips

Beef and Ricotta Meatballs with Braised Beet Greens, from Food & Wine

Hummus Bowls with Spiced Ground Beef and Tomatoes, from Epicurious

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