Ox sirloin

Located on the bottom sirloin, it is aged with the ribs and kidneys for 15 to 30 days, depending on the animal. This is a meat that is highly prized for its tenderness and texture. Our oxen are animals that are very old, already aged, very special beasts, and this means that the sirloin also has a lot of flavour. We select the central pieces and deepfreeze them so that they do not lose any of their properties and we age them for exactly the right length of time.

It is very important to cook the sirloin for exactly the right length of time. We recommend tempering the meat first, moving it every so often until it reaches approximately 38 degrees inside. At this point, the steak must be seared in the pan or on the barbecue grill or griddle at high heat, turning it every so often, to ensure an even internal temperature.