Another Argentinian specialty: the sirloin Bife de Chorizo.
Derived from Hereford and Angus cattle who inhabit the vast plains of the Pampas, the diet of this breed is a dominant factor in the succulence of the meat, as well as their style of living and relaxed environment.
Suitable for roasting or simply slicing into individual steaks, this precious cut should be treated with care when cooking, avoiding overcooking which could result in chewy or tough meat.
Perfect for sharing.
Take a look at this blog post for tips on cooking the perfect Sirloin at home.
This product has been frozen. Why? It can be kept in the freezer for the duration of its shelf life.
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