A sirloin steak comes from the back of the cow. The rags are cut from the thin loin. The thick back sear must be carefully removed. However, the fat present is left on the meat and is also baked. A nice sirloin steak is about 2 cm thick. The lap is preferably eaten rosé. Because an entrecôte cooks quickly, it is better to choose a piece for two people, because then it will remain more rosé on the inside. If you don’t like fat, cut it off after baking. Then the final taste is much better. portioned. butcher quality Per kilo
Weight per piece may be more due to the heaviness of the beef.