Wagyu sirloin of 3.2/ 3.5 Kgs.

Noble piece that we find next to the ribs, covered by the kidney. From it you can make different traditional cuts such as the Chateaubriand, which are medallions taken from the widest part of the sirloin, the Tournedo, circular medallions that we obtain from the central part and the Filet Mignon, from the tip of the sirloin, which are They usually open longitudinally for cooking.

It is the most tender piece of the animal.

Ideal piece for the griddle, grill, pan or roast in the oven depending on the thickness. It is recommended to temper the piece for a few hours before cooking and add the flaked salt after cooking. Keep the thickness of the piece in mind when cooking. choose the appropriate temperature and time, which could be a higher temperature and a shorter time, the less thickness the piece has, it is about caramelizing the cut on both sides until obtaining golden-copper tones, at which time we must remove it of heat. Also let you know that the wagyu sirloin is the queen piece for the preparation of an incredible Stik Tartar always chopped with a knife.

The sirloin goes with the cord.

Presentation: Vacuum packaging. Approx. 3,200-3,500 kg whole (10-13 people).

Before cooking: It is recommended to remove the piece from the packaging and leave it at room temperature 1 or 2 hours before cooking.