Order before 11am, delivered the same evening
Choose your day of delivery
Free shipping from €100
Free products with your beefcoins

Butchery's Loin Roulade (sirloin steak) Black Angus

Butchery's Lenderollade (entrecote) Black Angus

BUTCHERY’S LOIN ROLL DRAWER BLACK ANGUS

The beef loin roulade is a refined and tasty roulade made from the loin of beef, also called entrecote. The tenderloin roulade is our best-selling beef roulade and ideal for special occasions!

THE BEEF LOIN

The beef loin, also known as sirloin steak, is a classic and popular cut of meat that comes from the thin loin of the beef located on its back. It is a tender piece of meat with a nice layer of fat on the outside, which provides extra juiciness and flavor during preparation. The loin roulade of Black Angus beef also contains a nice amount of intramuscular fat that melts through the meat during cooking. This provides extra flavor and juiciness! The roulade is seasoned and hand-knotted by our master butchers, so you can put it on the table without too much effort!

NEBRASKA PRIME

This Black Angus Loin Roulade comes from grain-fed North American Black Angus cattle, or Nebraska Prime. Many consider this to be the best of the best when it comes to beef. The meat is completely natural and contains no artificial additives: beef as beef is meant to be. Livestock farmers of purebred Black Angus must adhere to the guidelines of 'Non Hormone Treated Caddle'. This is a guarantee that the animals are not administered hormones, preventive antibiotics or animal raw materials. The Nebraska Prime lives very freely and can graze on extensive meadows. The cattle are fed only plant-based food (grass, corn and grains), allowing them to grow up in a natural and healthy way. This takes a lot of time, but you get a lot in return. The better you handle the animals, the better the quality of the meat. This is good for Black Angus USA cattle!

BUTCHERY'S LOIN ROLL DRAWER BLACK ANGUS ORDER ONLINE

The Butchery is the right place to order a loin roulade from Black Angus beef! Ordering is very easy: if you order before 11 am you will receive it the same evening. Isn't this a good time after all? Don't worry, you can easily choose another time. All our meat is carefully trimmed by our master butchers for the perfect ratio between meat and fat, which ensures optimal quality. The meat is shipped quick-frozen and vacuum-packed, so that this quality is maintained during transport!

A ribeye, loin, or ribeye roast is a festive roast that you can prepare in several ways. Below you'll find a handy guideline. Scroll through and choose your preferred method!

Low and Slow Cooking Ribeye, Loin, or Ribeye Roast (Sear & Finish Cooking)

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it from the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120C for even cooking and heat the pan or grill to maximum heat.
Sear or grill the meat until it's brown all over in a large pan with butter or on the grill until fully browned, and the fat edge is crispy.
Transfer the meat to the preheated oven, place the roasted steak in an oven dish, and pour the cooking fat in.
Time: Use the schedule below for your planning; these times are indicative.
Check the core temperature for this type of meat. Use the temperatures in the schedule.
Rest: Let the meat rest for 10 minutes before cutting/serving.
Season the meat after searing or afterward with salt, pepper, or a rub of your choice.

Core Final Temperatures

Rare 52C
Medium rare 54C
Medium 57C
Well done 62C

Expect a total cooking time of about 2 hours

Reversed Sear Ribeye, Loin, or Ribeye Roast (Cook & Finish Grill)

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to the core temperatures below, leaving 2 degrees to be reached during grilling.
Grill or bake the meat until browned and crispy until the desired core temperature is reached.
Check the core temperature for this type of meat. Use the temperatures in the schedule.
Rest: Let the meat rest for 10 minutes before cutting/serving.
Season the meat after searing or afterward with salt, pepper, or a rub of your choice.

Core Final Temperatures

-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Well done 62C (lamb)

Expect a total cooking time of about 3 hours.

Cooking Ribeye, Loin, or Ribeye Roast Sous Vide

Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it 5 hours before cooking to bring it to room temperature.
Preheat the water bath so the times below are accurate. Ensure the vacuum bag is sealed (you can season the steaks in advance and re-vacuum seal, but normally the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the below schedule. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ to a golden brown. You can also use a torch; after grilling or browning, the temperature won’t rise anymore.
Rest: Let the steak rest for 10 minutes before cutting/serving.
Season the steak midway or afterward with salt, pepper, or a rub of your choice.

Sous Vide Stick Settings for Beef Roast

Rare: 52C for 3 hours
Medium/Rare: 54C for 3 hours
Medium: 57C for 3 hours

Ingredients

rundvlees, zout, specerijen (koriander, peper, gember, foelie, kruidnagel, kardemom, chilies)

Nutritional value

Type Per 100g
Energie (kJ) N/B
Energie (kcal) N/B
Vet (g) N/B
Verzadigd vet (g) N/B
Koolhydraten (g) N/B
Suikers (g) N/B
Vezels (g) N/B
Eiwitten (g) N/B
Zout (g) N/B

Butchery's Loin Roulade (sirloin steak) Black Angus

Dit product is momenteel niet op voorraad.
Informeer me wanneer dit product op voorraad is
Deliciously seasoned sirloin roulade (entrecote) from Black Angus beef. The roulade is delivered raw.

+ Smaakmakers

+ 3,99 | 100 gram kruidenboter Cafe de Paris
+ 5,99 | 200 ml Culinaire jus met black garlic
+ 3,99 | 100 gram Butchery's seasalt flakes
+ 5,99 | 100 gram Butchery's steak seasoning

+ Maak een Surf&Turf

+ 39,99 | 2x 125 gram kreeftenstaart Canada
  • check-circle check-circle Same day delivery or select a preferred day
  • check-circle check-circle Starting at € 100,- FREE delivery.
  • check-circle check-circle Quick frozen and vacuum packed
Deliciously seasoned sirloin roulade (entrecote) from Black Angus beef. The roulade is delivered raw.
  • Product Information
    chevron-down chevron-up

    • BUTCHERY’S LOIN ROLL DRAWER BLACK ANGUS

    The beef loin roulade is a refined and tasty roulade made from the loin of beef, also called entrecote. The tenderloin roulade is our best-selling beef roulade and ideal for special occasions!

    THE BEEF LOIN

    The beef loin, also known as sirloin steak, is a classic and popular cut of meat that comes from the thin loin of the beef located on its back. It is a tender piece of meat with a nice layer of fat on the outside, which provides extra juiciness and flavor during preparation. The loin roulade of Black Angus beef also contains a nice amount of intramuscular fat that melts through the meat during cooking. This provides extra flavor and juiciness! The roulade is seasoned and hand-knotted by our master butchers, so you can put it on the table without too much effort!

    NEBRASKA PRIME

    This Black Angus Loin Roulade comes from grain-fed North American Black Angus cattle, or Nebraska Prime. Many consider this to be the best of the best when it comes to beef. The meat is completely natural and contains no artificial additives: beef as beef is meant to be. Livestock farmers of purebred Black Angus must adhere to the guidelines of 'Non Hormone Treated Caddle'. This is a guarantee that the animals are not administered hormones, preventive antibiotics or animal raw materials. The Nebraska Prime lives very freely and can graze on extensive meadows. The cattle are fed only plant-based food (grass, corn and grains), allowing them to grow up in a natural and healthy way. This takes a lot of time, but you get a lot in return. The better you handle the animals, the better the quality of the meat. This is good for Black Angus USA cattle!

    BUTCHERY'S LOIN ROLL DRAWER BLACK ANGUS ORDER ONLINE

    The Butchery is the right place to order a loin roulade from Black Angus beef! Ordering is very easy: if you order before 11 am you will receive it the same evening. Isn't this a good time after all? Don't worry, you can easily choose another time. All our meat is carefully trimmed by our master butchers for the perfect ratio between meat and fat, which ensures optimal quality. The meat is shipped quick-frozen and vacuum-packed, so that this quality is maintained during transport!

  • Preparation
    chevron-down chevron-up

    • A ribeye, loin, or ribeye roast is a festive roast that you can prepare in several ways. Below you'll find a handy guideline. Scroll through and choose your preferred method!

    Low and Slow Cooking Ribeye, Loin, or Ribeye Roast (Sear & Finish Cooking)

    Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it from the fridge 5 hours before cooking to bring it to room temperature.
    Preheat the oven to 120C for even cooking and heat the pan or grill to maximum heat.
    Sear or grill the meat until it's brown all over in a large pan with butter or on the grill until fully browned, and the fat edge is crispy.
    Transfer the meat to the preheated oven, place the roasted steak in an oven dish, and pour the cooking fat in.
    Time: Use the schedule below for your planning; these times are indicative.
    Check the core temperature for this type of meat. Use the temperatures in the schedule.
    Rest: Let the meat rest for 10 minutes before cutting/serving.
    Season the meat after searing or afterward with salt, pepper, or a rub of your choice.

    Core Final Temperatures

    Rare 52C
    Medium rare 54C
    Medium 57C
    Well done 62C

    Expect a total cooking time of about 2 hours

    Reversed Sear Ribeye, Loin, or Ribeye Roast (Cook & Finish Grill)

    Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it 5 hours before cooking to bring it to room temperature.
    Preheat the oven or BBQ to 60C.
    Cook the meat to the core temperatures below, leaving 2 degrees to be reached during grilling.
    Grill or bake the meat until browned and crispy until the desired core temperature is reached.
    Check the core temperature for this type of meat. Use the temperatures in the schedule.
    Rest: Let the meat rest for 10 minutes before cutting/serving.
    Season the meat after searing or afterward with salt, pepper, or a rub of your choice.

    Core Final Temperatures

    -Rare 52C (beef, veal)
    -Medium rare 54C (beef, veal)
    -Medium 57C (beef, lamb, veal)
    -Well done 62C (lamb)

    Expect a total cooking time of about 3 hours.

    Cooking Ribeye, Loin, or Ribeye Roast Sous Vide

    Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and remove it 5 hours before cooking to bring it to room temperature.
    Preheat the water bath so the times below are accurate. Ensure the vacuum bag is sealed (you can season the steaks in advance and re-vacuum seal, but normally the packaging can go straight into the water bath).
    Time: Set the sous vide stick according to the below schedule. If the meat is still frozen, add 1 hour.
    Grill the steak in a pan or on the BBQ to a golden brown. You can also use a torch; after grilling or browning, the temperature won’t rise anymore.
    Rest: Let the steak rest for 10 minutes before cutting/serving.
    Season the steak midway or afterward with salt, pepper, or a rub of your choice.

    Sous Vide Stick Settings for Beef Roast

    Rare: 52C for 3 hours
    Medium/Rare: 54C for 3 hours
    Medium: 57C for 3 hours

  • Voedingswaarde
    chevron-down chevron-up

    • Ingredients

    rundvlees, zout, specerijen (koriander, peper, gember, foelie, kruidnagel, kardemom, chilies)

    Nutritional value

    Type Per 100g
    Energie (kJ) N/B
    Energie (kcal) N/B
    Vet (g) N/B
    Verzadigd vet (g) N/B
    Koolhydraten (g) N/B
    Suikers (g) N/B
    Vezels (g) N/B
    Eiwitten (g) N/B
    Zout (g) N/B
  • Reviews
    chevron-down chevron-up
Product label
Most bought
chorizo braadworst livar Chorizo ​​Bratwurst LIVAR
Chorizo ​​Bratwurst LIVAR ca. 4x 100g
check-circle Same day delivery
8.99
Steak Seasoning
Steak Seasoning pot 100g
check-circle Same day delivery
5.99
Brisket burger Black Pepper Black Angus Brisket burger Black Pepper Black Angus
Brisket burger Black Pepper Black Angus ca. 2x 140g
check-circle Same day delivery
6.99