MB3 Bone In Sirloin

Name: MB3 Bone In Sirloin | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 39
Price: 38.99 AUD
Availability: InStock

Original price was: $51.99.Current price is: $38.99./kg

-25%

The MB3+ Bone In Sirloin Steak is the sirloin — the same prized muscle behind the New York steak — with the bone left on. Also known as the club steak, it carries MB3+ marbling: the well-marbled sweet spot, richer than standard sirloin without tipping into heavy Wagyu richness.

It delivers bold, beefy, well-balanced flavour, and the bone adds depth as it cooks while keeping the meat closest to it juicy. It is a classic steakhouse cut that is a step up from the boneless New York.

Cook it hot and fast on the BBQ, grill, or in a cast-iron pan, keep the fat cap on while it cooks, and rest it before slicing.

One steak is 500 - max 650 gram

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

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Description

The MB3+ Bone In Sirloin Steak is the sirloin with the bone left on — the same prized muscle behind the New York steak, kept on the bone for extra depth. Also known as the club steak, it is a classic steakhouse cut that looks as impressive as it eats.

This is beef with bold, well-balanced character. It is more flavourful than an eye fillet, leaner and firmer than a scotch fillet, and more tender than a rump — the sirloin's confident, beefy flavour in its purest form.

The bone does real work here. As the steak cooks, the bone adds depth of flavour and insulates the meat nearest to it, so that section stays noticeably juicier. It also gives the steak its iconic L-shaped presentation on the plate.

Graded MB3+, this steak carries an AUS-MEAT marbling score of 3 or better — the top end of standard, and noticeably more marbled than supermarket-average sirloin. It sits in the well-marbled sweet spot: richer and juicier than everyday beef, without tipping into heavy Wagyu richness.

Cook it hot and fast. A high-heat sear on the grill, BBQ, or in a cast-iron pan builds the crust this cut deserves. Keep the fat cap on while it cooks — it renders and bastes the lean muscle — then trim at the table if you prefer.

Quick Facts

Type/Cut: Bone-in sirloin steak (club steak) — sirloin/striploin with the bone left on
Marbling: MB3+ (AUS-MEAT marbling score 3 or better)
Key features: Bone-in, well-marbled, fat cap for extra succulence
Best for: Grilling, BBQ, pan-searing, cast-iron cooking
Flavour/texture: Bold, beefy flavour with a firm yet tender texture — the bone adds depth
Prep notes: Cook hot and fast; keep the fat cap on while cooking; rest 5 minutes after cooking

Why You'll Love It

Bold, beefy flavour from the sirloin — more flavourful than eye fillet, leaner and firmer than scotch fillet, more tender than rump
The bone adds depth of flavour and keeps the meat nearest to it juicy as it cooks
MB3+ marbling is the well-marbled sweet spot — richer than standard sirloin without the heaviness of full Wagyu
A step up from the boneless New York steak — the same prized sirloin muscle, with the bone left in
Simple to cook well — high heat, basic seasoning, and a proper rest is all it takes

Cooking Tips

Bring the steak to room temperature before cooking and pat it dry with paper towel for the best crust.
Season generously with flaky sea salt and cracked black pepper just before it hits the heat.
Sear over high heat on the grill, BBQ, or in a cast-iron pan until a deep, golden crust forms.
Keep the fat cap on while it cooks — it renders and bastes the lean muscle, then trim at the table if preferred.
Pull the steak at 52°C and rest for 5 minutes to reach 54°C medium-rare.
Rest on a warm plate — the bone holds heat, so resting lets the juices redistribute evenly.

Serving Ideas

Slice against the grain and serve with roasted chat potatoes and a simple rocket and Parmesan salad.
Pair with a red wine jus, peppercorn sauce, or a knob of garlic butter for a classic steakhouse plate.
Grill alongside thick sausages and lamb chops for a mixed BBQ platter with real variety.

Add MB3+ Bone In Sirloin Steak to your next order for steakhouse-style flavour with the bone left in.

Butcher's Tip: The bone in a bone-in sirloin acts as an insulator, so the meat closest to it cooks more gently than the rest of the steak. That is a feature, not a bug — but it means touch tests can mislead you. Use a meat thermometer and pull the steak at 52°C, then rest it for 5 minutes. The bone holds heat and keeps cooking the steak as it rests, taking it to a perfect 54°C medium-rare.

Bonus Tip: For a restaurant-style finish, top the rested steak with a slice of herb butter — softened butter mashed with parsley, garlic, and a little lemon zest. It melts over the warm beef and adds a bright richness that pairs beautifully with the sirloin's bold flavour.