The sirloin steaks are cut from the thin loin or the New York Strip. The thick string on the back is cut away.

The meat is ideally suited for roasting and can be used to make an excellent sirloin roulade. On the side where the thick string is cut away is a connective tissue-rich strip of meat. The so-called chain.

The quality and price of the loin is determined by the presence or absence of this tougher but very tasty strip of meat.

New York Strip – thin loin 1 to 3kg