Organic sirloin, nicely marbled and dark in color.
|Article number:||Ferry Lempers|
The sirloin needs little explanation. We do have a compelling advice, do not let them be cooked thoroughly and keep them at least rosé inside. We salts alrtijd them beforehand that this moisture would be absorbed is proven nonsense, but with pepper we wait until after the preparation because otherwise nothing remains.
Let the meat rest after cooking least so long, under an inverted roasting oiden on a grate or an inverted saucer. Put a spoon under one side of the roasting pan so that steam can escape. The saucer or the grid prevents the meat in the moisture will lie.
We sell only nice thick entrecô tes as thin (single entrecôtes) almost always blow (by and through yarn) and the fat you can share with others nicely them properly trancheert.