Sirloin is produced by removing the loin rack from the rump, to the natural split of the forequarter and hindquarter, and deboning the rack. All excess bone cartilage, gristle and fat are removed, leaving a ready-to-portion primal cut with minimal cutting loss.

Uses: Steak portions and beef roast
Packaging: ± 4 units per box. Individually vacuum-packed
Freshly vacuum-packed with a 90-day shelf life

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