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Sirloin steak (dry aged) Enlarge

Sirloin steak (dry aged)

Super steak for super meat to savour! This sirloin steak is part of our selected dry aged steak range. It is perfectly matured for several weeks and thus guarantees you an unadulterated and original steak taste!

200 g
300 g
completely aged
10,79 €*    (inf €* / kg)
incl. VAT plus Dispatch costs

Super steak for super meat to savour! This sirloin steak is part of our selected dry aged steak range. It is perfectly matured for several weeks and thus guarantees you an unadulterated and original steak taste!

Sirloin steak is right at the top of the popularity scale among all steak fans. After the fillet and T-bone steak, it is one of the most well-known beef steaks. Cut from the rear end of the back of the animal, this delicately marbled meat us particularly lean and has a firm texture – with a strip of fat on the edge, which is not removed before frying.

This steak gets its particularly intensive taste from so-called dry aging maturing. The best: This product is perfect, even for unpractised steak gourmets! Because it doesn’t dry out quickly and so can be easily cooked.

A sirloin steak is always something very special.

Many names, one steak

Sirloin steak is known around the world and has many different names. While it is called striploin, New York strip or club steak in the USA, in Austria, for example, it is called “Beiried” (sirloin) and in Germany it is also called “Lendenstück” (tenderloin), “Zwischenrippenstück” (entrecote) or “Nierenstück” (loin).

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