Sirloin Steak Block Per KG
¥3,094
Country of Origin | Australia |
Weight | 1kg |
For How Many People | 3-4 people |
Price per 100g | ¥269 |
Allergy Reference | None |
Sirloin Steak
The sirloin steak is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. In a common British, South African, and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin while the American sirloin is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin.
Sirloin is a lean cut of meat, so it can easily become tough if it’s overcooked. For a tender, juicy sirloin steak, don’t cook the meat past medium doneness.
Steaks 1 inch (2.5 cm) thick 1½-2 minutes on each side for rare; 3 minutes on each side for medium; and about 4 minutes on each side for well done. Steaks 1½ inches (4 cm) thick – give it 5 minutes on each side for medium; 1 minute less each side for rare; and 1 minute more for well done.
Cooking Method
An undercooked steak will be a little tough since all the fat has not to be converted into flavors and the juice has not started to flow, hence the steak is tough and chewy. An overcooked steak, on the other hand, will be tougher and chewier since heat erodes all the fats and juices, leaving it hard.
Additional information
Weight | 1000 g |
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