One of the finest parts of the animal, the sirloin from our oxen and working cows has great flavour and quality, as they are old animals. We dry-age our sirloins for 20 or 20 days with the kidney fat, so that they acquire flavour and tenderness. Our ox and beef sirloins include both ends of the cut.
AGED: 20 days.
STATE: Deep frozen in liquid nitrogen.
FORMAT: 20 Kg box.
APPROX. WEIGHT: Vacuum-packed piece 1.8 to 6 Kg.
STORAGE: Store at -18ºc.
RECOMMENDATIONS: Defrost in the fridge 24/48 hours before use. Always bring up to room temperature for 1 hour before cooking. It is a very versatile piece, and is good fried, grilled, roasted whole, chopped with a knife for steak tartare, or even for a carpaccio with a lot of flavor. It is possibly the tenderest and most highly valued part of the animal.
