BEEF SIRLOIN

BEEF SIRLOIN

Category:

Quick description:

The sirloin steak is cut from the back of the animal. In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak.

Availability:

In Stock

Compare

Reviews

There are no reviews yet.

Only logged in customers who have purchased this product may leave a review.

You May Also like

    BEEF SHOULDER

    0 out of 5

    A shoulder tender also called beef shoulder petite tender, beef shoulder tender petite roast, bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder(chuck).

    BEEF RUMP CAP

    0 out of 5

    Picanha is a cut of beef called sirloin cap in the U.S. that is popular in Brazil. In the U.S. it is little known, but referred to as the rump cover, rump cap or coulotte.

    BEEF BRIKET

    0 out of 5

    Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the ninebeef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.

    BEEF HUMP

    0 out of 5

    The tenderest part of the rump should be selected, about half a pound, not cut too thick, and very even; place it upon your gridiron over a moderate fire, turning it frequently; when done, sprinkle a little salt over; ten minutes would cook it thoroughly, but if wanted underdone, as in many cases where the patient only sucks the gravy, less time must be allowed.

NourFoods
X