Box of 3.2 KG (8 units)
Loin steak is the French name given to this cut of meat, for the shape of its “T” bone. This cut is a true 2 for 1 as it offers a bit of tenderloin on the bone side and a portion of sirloin on the other side.
COOKING
Defrost with its sous-vide by plunging it into a bowl of cold water for 30-45 minutes or until tender. It can also be placed in the refrigerator to defrost.
Recommended cooking: rare or medium-rare
- 130°F (56°C) – rare
- 145°F (63°C) – rosé
- 160°F (71°C) – medium
- 170°F (77°C) – well done