T-Bone AAA

2.3 KG box (4 units of +/- 550g) 

Sirloin is the French name given to this cut of meat, due to the T-shape of its bone. This piece is a true 2-for-1, offering a bit of tenderloin on one side of the bone and a portion of striploin on the other.

COOKING

Thaw while still vacuum-sealed by immersing it in a bowl of cold water for 30-45 minutes or until tender. It can also be placed in the refrigerator to thaw.

Recommended cooking: rare or medium-rare

1. 130°F (56°C) – rare
2. 145°F (63°C) – medium-rare
3. 160°F (71°C) – medium
4. 170°F (77°C) – well done