Sirloin - Slab Slice pan-searing and oven-roasting

pan-searing and oven-roasting

This cut is typically very tough due to its connective tissue so it is commonly braised or slow cooked to tenderise and bring out the full flavour of the meat

and is versatile enough to be used in a steamboat

the flavourful

Best known for its ability to absorb flavours

Sirloin - Slab Slice pan-searing and oven-roastingOrigin: New Zealand, Grassfed Sliced from the rib primal with its rib bone attached, this well marbled sirloin provides a rich, buttery, and tender texture. As one of our most popular cuts, the sirloin makes for an excellent steak by grilling or roasting. Cooking methods: Grill, Roast