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 beautiful sirloin steak is about 2 cm thick and weighs on average 200 to 250 grams. 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
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