Argentine sirloin

Scottona Argentina.

200 g.

9,50 €

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DESCRIPTION

Approx. 200 g

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.

For shipping information see this page.

HOW TO COOK

Instructions for use:

Salt on meat first cooking salt on both sides.
Boil a non-stick frying pan (or steak pan for PROs) with a drizzle of Apulian olive oil and brown the sirloin well for about 4 minutes on each side.
Once browned well lower the heat and bring to your preferred cooking temperature, if you are a true Mannarini you don't need thermometers but just the right touch.
Medium 45-50° - Medium 55° - Well cooked 60-65°.
Mannarino's touch: to make the meat TENER, it is mandatory to let it rest after cooking for about 2-3 minutes off the heat. Add salt before biting into it.

Pair your fillet with one of our side dishes from the Gastronomy to make your dinner even tastier!

For more information see this page and follow our tips and recipes on Mannarino's social channels!

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