Argentine Sirloin in Half

Scottona Argentina.

2 kg

78,90 €

Out of stock

DESCRIPTION

approx. 2 kg

Obtained from the part of the beef adjacent to the tenderloin, the sirloin is categorised among the cuts of beef. first category. That slight amount of fat gives the cut its smooth taste and tasty and makes sirloin the ideal boneless meat for grilling and carving.Cooking Argentine sirloin is an art that requires time and attention, but the end result repays all efforts. A golden and crispy crust envelops a soft and juicy meat with an intense and distinctive flavour.

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HOW TO COOK

Instructions for use:

First, we recommend marinating the meat for at least 4 hours in a mixture of extra virgin olive oil, salt, ground black pepper and minced garlic. This will allow the meat to absorb all the flavours of the marinade and make it even more succulent and tasty.

If you don't have time, you can pour the marinade over the sirloin directly while it is cooking, as the marinade vapours from the grill rise and penetrate the meat fibres, which will have expanded considerably due to the heat of cooking

Once marinated, you can proceed with BBQ cooking. Light the fire and wait until it reaches a temperature of around 200-220°C. Then place the sirloin on the grill and cook it for about 15-20 minutes per side to create a crispy, golden crust.

To ensure even cooking, we recommend turning the sirloin every 5-7 minutes and checking the internal temperature of the meat with a kitchen thermometer. For rare cooking, the internal temperature should be around 52-55°C. For medium cooking, the temperature should be around 60-65°C. If, on the other hand, you prefer well-cooked meat, the internal temperature should reach 70-75°C.

Once cooked, let the sirloin rest for about 10-15 minutes, so that the internal juices are evenly distributed. Afterwards, cut the meat into thick slices and serve with grilled vegetables or baked potatoes.

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ADDITIONAL INFORMATION

Fresh product

Shelf life: 7 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: Sirloin of Beef
May contain traces of: gluten, egg, fish, peanuts, soya, milk, nuts, celery, mustard, sesame, sulphur dioxide

Place of birth: Argentina
Breeding location: Argentina
Place of slaughter: Argentina
Place of dissection: Argentina

Allergens in the product: ABSENT
Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHUS (Pistacia vera)].

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 132 kcal, 543 kj
FATS 4.4 g of which SATURATED FATTY ACIDS 1.39 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 23 g
SALT 0 g

Vacuum-packed
Do not puncture the packaging
Store between 0 °C and + 4 °C
Consume after cooking

DELIVERY

All products are delivered vacuum-packed: fillet, sirloin, arrosticini, rib-eye steaks, T-bone steaks, knife-point sausage, trotter, chicken, diaphragm and lamb can be stored in the refrigerator for 3 to 4 days.

Products delivered in trays such as tartare and mince can be stored in the fridge for 1/2 days, while bombette, croquettes and all side dishes can be stored for 2 days.

All products can be frozen with the exception of: arrosticini, lamb chops, polpette della nonna, guancetta, vitello tonnato and cannoli siciliani.

The Mannarino undertakes to deliver the products without interrupting the cold chain,
keeping the meat fresh thanks to the new SkinPack packaging.

We use the 90% less plastic