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Purdon Wagyu sirloin steaks 2.5cm (2 units) 300/350g


The sirloin is actually divided into several types of steak. In a common British, South African, and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American sirloin is called the striploin.

  • It’s highly recommended to generously salt the wagyu beef which brings out the flavour.
  • It’s recommend that the Sirloin is to be cooked medium rare to medium at a high heat on open fire/coals or flat pan surface such as Teppanyaki style cooking. Here the Japanese cooking method of initially searing the steak, then slicing the steak into pieces and quickly searing the meat pieces.
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