USA Prime Beef Sirloin (Striploin) Steak, (2 pce/500-550g), price/pack, frozen
USA Prime Beef Sirloin (Striploin) Steak, from Crossbreed Angus n Hereford breeds of cattle. These are from the highest marble / meat grading in USA.
Grain fed on 120+ days on corn.
A very popular steak cut from the rear end of the short loin. The meat is tender and can be juicy and have plenty of flavour. Sirloin steaks (sometimes called Striploin & Porterhouse steaks) are usually grilled for best results and be careful to not over cook.
A very popular steak cut from the rear end of the short loin. The meat is tender and can be juicy and have plenty of flavour. Sirloin steaks (sometimes called Striploin, Porterhouse, Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, New York Steak, Top Loin & Veiny steaks) are usually grilled for best results and be careful to not over cook.
How to Cook
When the narrow outside fat is left on, this enhances the flavour and succulence of the sirloin. When grilling to medium-rare ensure the fat is cooked. When pan frying, pat meat dry before cooking. When meat is wet it does not brown well. If you have used a marinade, drain and blot dry with a paper towel. If you have thinly sliced your sirloin for stir-fry, coat with flour or spice mixture to keep moisture in and protect the beef. Allow space around the steaks in the pan as overcrowding can reduce the temperature and slow down cooking. Sear over a medium-high heat turning only once. Allow the sirloin to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result.
From which part of the animal?
Refer to picture
This has been frozen, however we can assure you the taste and quality is the same, just in frozen state.
Item is frozen at -20 degrees celsius, before the ‘best before/freeze by date’ (expiry date) on the label i.e. means it can be kept in fridge (chiller) till that date.
Note - Frozen Beef generally has a 12 month validity in the freezer.