Beef sirloin cap from Quebec

The sirloin is located at the front of the rear part of a beef, just after the iconic rib steak. This muscle, which works little, is tender and allows proper aging of the meat thanks to its layer of fat that protects it. Since this cut is well known among the classics of French cuisine as well as by grill masters, you will easily find a multitude of ways to serve it.

Cooking temperature : medium-rare (56ºC)

- Take out and temper the meat about 15 minutes before cooking.
- Generously salt each side.
- Sear the meat over medium-high heat for about 3 minutes on each side.
- Reduce heat to medium and continue cooking, turning the steak regularly, until the interior temperature of the meat reaches 54ºC.
- Let the meat rest on a cooling rack and wrap it in aluminum foil to gain the remaining 2 degrees.
- Cut the striploin against the grain and serve.

Quebec Beef

Rating:AAA

Curing:14Days

Quantity: 1

Origin: Qc

Race: Angus

Portion(s): 2

Condition: Fresh

Producer: We work with local farmers in order to offer you pasture-raised Quebec beef. To assure quality, we choose producers who are conscientious about animal well-being, and focus on raising their cattle without hormones or antibiotics. We offer you beef equivalent to grade AAA or higher at all time. For unique flavour, tenderness and quality marbling, we prioritize the Angus breed.