Prime Rib Black Angus USDA Prime
What is a Black Angus sirloin steak?
Black Angus sirloin steak is a delicious, firm steak with a full flavor. In America, sirloin steak is also known as New York Strip or Striploin (a name that actually comes from Canada). Literally translated, sirloin means 'between the ribs' and the steak is therefore cut from the thin loin, including a small edge of fat. The meat has a slightly firmer structure than, for example, a tournedos and therefore has more bite, but also more flavor. The meat has a fatty edge, which provides extra flavor. In addition, the fat prevents it from drying out during baking. So what is a black angus sirloin steak? Well, that's the real deal. A super tasty sirloin steak from the USDA Prime Black Angus beef, namely Nebraska PRIME.
Butchery's Nebraska Prime Black Angus
Nebraska PRIME is Butchery's Premium Black Angus label. With more than 15 different types of entrecote, Butchery is a specialist in the most beautiful varieties from all over the world. This Black Angus sirloin steak - or New York Strip - comes from grain-fed North American Black Angus cattle. Beef the way beef was meant to be: natural and without artificial additives. Black Angus farmers follow the guidelines of 'Non Hormone Treated Caddle'; a guarantee that the animals are not administered hormones, preventive antibiotics or animal raw materials. The UDSA Black Angus cattle graze on extensive meadows and are fed only vegetable food (mainly grass, corn and grains), so they are raised in a natural and healthy way. Takes some time, but then you get something. Good quality beef simply requires good animal handling. That goes without saying with a Black Angus sirloin steak!
Nebraska PRIME Is the real American deal with carefully selected cattle of the very best quality and expertly triple-trimmed in the perfect meat-fat ratio by our Master Butchers. That pure craftsmanship distinguishes our Nebraska PRIME from the rest and we are of course proud of that.
Buy Black Angus sirloin steak online?
That's very simple. At The Butchery you choose your desired weight from the comfort of your home and we do the rest. Our butchers ensure that the sirloin steak is super fresh and tightly trimmed in a vacuum and delivered to your home with dry ice. Of course without loss of quality. If you order before 11 a.m., you can receive your meat the same evening. But ordering in advance is no problem, because you choose the delivery day yourself and your steak can go straight into the freezer.
In short: buying sirloin steak online is super easy and you can be sure that you are getting the very best PRIME quality!
Prefer a different breed? We have plenty of choice, so take a look!
Preparation of Black Angus sirloin steak
You can remove a Black Angus sirloin steak/New York Strip from the refrigerator at least an hour in advance. The sirloin steak is ideal for grilling on the BBQ, because this only enhances the rich taste. Choose a thick steak to prevent dehydration. For the same reason, be sure to leave the fat edge on, even if you don't like fat. Cutting away is always possible. Sear the sirloin on the hottest part of the BBQ on both sides, turn it over with tongs and turn a quarter turn for a nice diamond shape. No more than three times, because then your grill window is done. Let the sirloin steak continue to cook on a less hot part of the BBQ until the desired cooking is achieved. An entrecote with a core temperature of 45-50 C is well rare on the inside, 58 C is medium-rare, 63 C is medium. Anything above that does not benefit this meat. (Read: a mortal sin!). Entrecote simply becomes tough if you overcook it.
Sprinkle the meat with sea salt and coarsely ground pepper just before serving.
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 752.40 |
| Energie (kcal) | 180.00 |
| Vet (g) | 10.20 |
| Verzadigd vet (g) | 4.90 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.10 |
| Zout (g) | 0.08 |
Entrecote Black Angus USA (prime grade)
De Ribeye is voor mij een stuk beter maar daar betaal je ook voor al met al zeker een goede steak.
Review by
Sasza
|
Entrecote Black Angus USA (prime grade)
Super entrecote! komt kwa kwaliteit bijna in de buurt van aus wagyu
Review by
Bram
|
Entrecote Black Angus USA (prime grade)
Goed stuk vlees, lekker mals. Perfect om dagelijks lekker vlug te kunnen bakken als snack. Goede prijs-kwaliteit verhouding.
Review by
Paul Gadjradj
|
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Prime Rib Black Angus USDA Prime
Sirloin Black Angus USDA Prime. Premium sturdy steak with a full flavor.
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
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Product Information
-
Preparation
-
Voedingswaarde
What is a Black Angus sirloin steak?
Black Angus sirloin steak is a delicious, firm steak with a full flavor. In America, sirloin steak is also known as New York Strip or Striploin (a name that actually comes from Canada). Literally translated, sirloin means 'between the ribs' and the steak is therefore cut from the thin loin, including a small edge of fat. The meat has a slightly firmer structure than, for example, a tournedos and therefore has more bite, but also more flavor. The meat has a fatty edge, which provides extra flavor. In addition, the fat prevents it from drying out during baking. So what is a black angus sirloin steak? Well, that's the real deal. A super tasty sirloin steak from the USDA Prime Black Angus beef, namely Nebraska PRIME.
Butchery's Nebraska Prime Black Angus
Nebraska PRIME is Butchery's Premium Black Angus label. With more than 15 different types of entrecote, Butchery is a specialist in the most beautiful varieties from all over the world. This Black Angus sirloin steak - or New York Strip - comes from grain-fed North American Black Angus cattle. Beef the way beef was meant to be: natural and without artificial additives. Black Angus farmers follow the guidelines of 'Non Hormone Treated Caddle'; a guarantee that the animals are not administered hormones, preventive antibiotics or animal raw materials. The UDSA Black Angus cattle graze on extensive meadows and are fed only vegetable food (mainly grass, corn and grains), so they are raised in a natural and healthy way. Takes some time, but then you get something. Good quality beef simply requires good animal handling. That goes without saying with a Black Angus sirloin steak!
Nebraska PRIME Is the real American deal with carefully selected cattle of the very best quality and expertly triple-trimmed in the perfect meat-fat ratio by our Master Butchers. That pure craftsmanship distinguishes our Nebraska PRIME from the rest and we are of course proud of that.
Buy Black Angus sirloin steak online?
That's very simple. At The Butchery you choose your desired weight from the comfort of your home and we do the rest. Our butchers ensure that the sirloin steak is super fresh and tightly trimmed in a vacuum and delivered to your home with dry ice. Of course without loss of quality. If you order before 11 a.m., you can receive your meat the same evening. But ordering in advance is no problem, because you choose the delivery day yourself and your steak can go straight into the freezer.
In short: buying sirloin steak online is super easy and you can be sure that you are getting the very best PRIME quality!
Prefer a different breed? We have plenty of choice, so take a look!
Preparation of Black Angus sirloin steak
You can remove a Black Angus sirloin steak/New York Strip from the refrigerator at least an hour in advance. The sirloin steak is ideal for grilling on the BBQ, because this only enhances the rich taste. Choose a thick steak to prevent dehydration. For the same reason, be sure to leave the fat edge on, even if you don't like fat. Cutting away is always possible. Sear the sirloin on the hottest part of the BBQ on both sides, turn it over with tongs and turn a quarter turn for a nice diamond shape. No more than three times, because then your grill window is done. Let the sirloin steak continue to cook on a less hot part of the BBQ until the desired cooking is achieved. An entrecote with a core temperature of 45-50 C is well rare on the inside, 58 C is medium-rare, 63 C is medium. Anything above that does not benefit this meat. (Read: a mortal sin!). Entrecote simply becomes tough if you overcook it.
Sprinkle the meat with sea salt and coarsely ground pepper just before serving.
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 752.40 |
| Energie (kcal) | 180.00 |
| Vet (g) | 10.20 |
| Verzadigd vet (g) | 4.90 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.10 |
| Zout (g) | 0.08 |