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
Ribeye Steak [Bone In]
Ribeye Steak Bone In - Situated under the front section of the backbone and used primarily for support
Tomahawk
Tomahawk Steak - Known as a bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big, thick ribeye with a long bone still attached.
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.
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.
Angus Ribeye Steak
Angus Ribeye Steak - Rich marbling and a ribbon of fat in the steak add depth of flavour and moisture.
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.
Reviews
There are no reviews yet.