A commonly-repeated anecdote claims that the name of this cut is derived from an occasion when King James I of England, while being entertained at Hoghton Tower, was so impressed by the quality of his steak that he knighted the loin of beef, which was referred to thereafter as "Sir loin".

Whether that story is true or not, one thing that we can't refute is that this is steak is worthy of nobility. Tender, lightly marbled and succulent. Perfect for someone looking for something on the lean side (if you have the self-discipline to leave seam of fat along the side on the plate) but a bit more flavour than the tenderloin. It's a bit of a Goldilocks steak, this one. 

These steaks are hand-cut to approximately 300g.