Sirloin Steak Bone In – Comes from upper middle of the cow & is cut from further back on the sirloin it is generally less moist than rib-eye but keeping the bone in helps retain the moisture to get an incredibly tender steak.
Sirloin Steak [Bone In]
Sirloin Steak Bone In – Comes from upper middle of the cow & is cut from further back on the sirloin it is generally less moist than rib-eye but keeping the bone in helps retain the moisture to get an incredibly tender steak.
Enquiry form
Related products
Brisket [Bone In]
Brisket Bone In - Cut from the breast of the carcass.
T-Bone Steak
T Bone Steak - Crosscut from the forward section of the short loin located on the middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both which are desired cuts on their own. A T-shaped bone from the lumbar separates the two pieces.
Mid Ribs
Mid Ribs - Taken from the forequarter after the brisket is removed which are made up of the rib bone and layers of rib meat and fat.
Short ribs comprise the rib bone, intercostal meat and a layer of rib meat and fat.
T Bone
T - Bone - Crosscut from the forward section of the short loin on a steer's middle back.
T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own.
Angus Sirloin Steak
Angus Sirloin Steak - Cut from the striploin, the meat is lightly marbled with a thin strip of fat left on to prevent the meat from drying out during cooking.
Wagyu Ribeye Steak
Wagyu Ribeye Steak - Highly marbled, with a succulent channel of fat separating through where a lot of the distinctive flavor of Wagyu Ribeye steak beef comes from, making the ribeye one of the richest cuts available.
Reviews
There are no reviews yet.