This cut comes from the forequarter and is the extension of the top sirloin towards the neck. It’s a very tender, marbled cut of meat. The cuts are between 5 and 10 kg but we can prepare them in chunks as required.
AGED: 10 days.
STATE: Deep frozen in liquid nitrogen.
FORMAT: Whole cuts, vacuum-packed.
APPROX. WEIGHT: 4 Kg.
STORAGE: Store at -18ºc.
RECOMMENDATIONS: Defrost in the fridge 24/48 hours before use. Once the piece has been cut, always bring up to room temperature for 1 hour before cooking. It is very tender, juicy meat. Especially good for roasting due to its juiciness, giving magnificent results for mince and burgers, and even for steaks. (See recipe on page 50)
