The Sirloin is a moderately tender cut that has a bigger, beefier flavor than Tenderloin or Ribeye steaks. We cut our Sirloins with the popular Punta de Solomo attached. This makes it a relatively large steak. And considering that it has no bone, the heavier Sirloins are suitable to share between two very hungry adults or even a small family.
For best results, the Sirloin should be cooked to medium rare, rested for at least 5 minutes, and then sliced before serving. 20,000/kg