Empty Marbled (kg)
26,00€
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Standard sirloin has a firm texture and reasonable flavour. Marbled sirloin – like the one we work with – has visible intramuscular fat distributed throughout the muscle, which, when melted during cooking, produces internal juiciness and a concentrated flavour that conventional sirloin cannot achieve. Selection is made directly at the slaughterhouse – only pieces with characteristic intramuscular fat infiltration are included in the catalogue.
Benefits
- Selected for marbling at the slaughterhouse — not selected by weight or external appearance
- Intramuscular fat that moistens the muscle during cooking
- More intense flavour and juiciness than standard sirloin
- Available as a whole piece or sliced into steaks
Estimate shipping
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- 2 cm steak: 2 minutes per side. Rest for 3 minutes.
- Recommended Method
- Cast-iron skillet at 200–220°C.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
