24 products were found matching your search for Sirloin in 4 shops:

Learn about how we label beef and Beef Grading Standards Checkout 4 different ways to cook this cut here The A5 Japanese Sirloin Saku is the pinnacle of luxurious beef, offering an exquisite balance of rich marbling, tenderness, and an unmatched depth of flavor. This cut is sourced exclusively from the renowned Wagyu regions of Kagoshima or Miyazaki, celebrated for producing some of the finest Wagyu beef in the world. Graded at the highest level (A5) on the Japanese Beef Marbling Standard (BMS),

Learn about how we label beef and Beef Grading Standards Our Japanese A5 Sirloin is delicious, it is cut form the top but into a large roast in the form of a log. It makes for a good roast and can be cut into steaks. In fact, this is where the baseball steak is cut from. The baseball cut is an excellent alternative steak to the tenderloin filet for economical banquet applications, as well as a unique standalone entrée. A5 is known for its rich and buttery texture, but the sirloin is less marbled

. Learn about how we label beef and Beef Grading Standards These sirloin steaks are cut out of the top butt, but this is just not any top butt. This is the 1% of the 1% of Japanse Wagyu A5 top butts. It is not as marbled as the Ribeye or Striploin, it doesn't have to be. The flavor profile is spectacular. This is a Japanese Wagyu steak that tastes like umami but it also feels like a real steak. This is one of our favorites and the price is great! Available in both 6oz and 8oz cuts. About A5 Wagy

Also known as "The Newport" or "Santa Maria" steak is a very popular cut in California and South America. It is a lean cut, with a beefy taste.slightly nutty. This steak is built for griling. HOWEVER it is also amazing to smoke or put in the oven. The tri-tip is the triangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primal..which is exactly where the name comes from: Tri-Tip = Triangular = Three tips. The tri-tip is full of flavor becaus

This is hands-down the most popular beef in Brazil. Picanha (pronounced pee-KAHN-yah) is known states-side as Top Sirloin Cap, Fat On. and the fat is what makes all the difference. This cut packs a lot of flavor and offers one of the best price-value proposition. While Picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven. WHAT MAKES OUR PICANHA SPECIAL? Our Picanha is G1 Certified, meaning it is of the highest quality in the market. This means yo

Learn about how we label beef and Beef Grading Standards Our baseball steaks made of the best beef program in the world have made Sirloin sexy again. Its nice to grill or to cook in a cast iron skillet. The baseball-like shape makes it a great cook. These steaks are a nice portion for one and a way to try one of the rarest steaks in the world without having to buy the whole muscle. Miyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. This steaks are usually sol

Also known as "The Newport" or "Santa Maria" steak is a very popular cut in California and South America. It is a lean cut, with a beefy taste.slightly nutty. This steak is built for griling. HOWEVER it is also amazing to smoke or put in the oven. The tri-tip is the triangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primal..which is exactly where the name comes from: Tri-Tip = Triangular = Three tips. The tri-tip is full of flavor becaus

Size Chart: Regular: 2 - 3 Lbs Large: 3 -4 Lbs XL: 4 - 5 Lbs WHAT IS PICANHA? Picanha (pronounced pee-KAHN-yah) is more widely known as Top Sirloin Cap Fat On in the USA. This fat is what makes all the difference. It's the most popular cut of beef in Brazil. Brazilian Steak Picanha packs a lot of flavor and offers one of the best price-value propositions. While Picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven. This product has been wet aged

This is hands-down the most popular beef in Brazil. Picanha (pronounced pee-KAHN-yah) is known states-side as Top Sirloin Cap, Fat On. and the fat is what makes all the difference. This cut packs a lot of flavor and offers one of the best price-value proposition. While Picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven. WHAT MAKES OUR PICANHA SPECIAL? Our Picanha is G1 Certified, meaning it is of the highest quality in the market. This means yo

Get the spatula that can handle any job; the Cuisinart (R) XL BBQ Spatula Ideal for lifting small or large items on the grill or griddle Lift multiple burgers at a time, two sirloin steaks, or larger cuts of meat like brisket or pork shoulder all with one spatula Beveled edges are perfect for quick chopping while cooking Stainless-steel construction ensures this spatula will be your favorite cooking tool for years to come Add your custom laser-engraved personalization Cuisinart (R) box included

Size Chart: Regular: 2 - 3 Lbs Large: 3 -4 Lbs XL: 4 - 5 Lbs WHAT IS PICANHA? Picanha (pronounced pee-KAHN-yah) is more widely known as Top Sirloin Cap Fat On in the USA. This fat is what makes all the difference. It's the most popular cut of beef in Brazil. Brazilian Steak Picanha packs a lot of flavor and offers one of the best price-value propositions. While Picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven. This product has been wet aged

This is hands-down the most popular beef in Brazil. Picanha (pronounced pee-KAHN-yah) is known states-side as Top Sirloin Cap, Fat On. and the fat is what makes all the difference. This cut packs a lot of flavor and offers one of the best price-value proposition. While Picanha is best cooked in open flames (charcoal or wood), it can also be cooked with gas or in the oven. WHAT MAKES OUR PICANHA SPECIAL? Our Picanha is G1 Certified, meaning it is of the highest quality in the market. This means yo

. Also known as "The Newport" or "Santa Maria" steak the Tri-Tip is a very popular cut in California and South America. It is a lean cut, with a beefy taste.slightly nutty. This steak is built for grilling. HOWEVER it is also amazing to smoke or put in the over. The tri-tip is the triangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primal..which is exactly where the name comes from: Tri-Tip = Triangular = Three tips. The tri-tip is full o

Also known as "The Newport" or "Santa Maria" steak is a very popular cut in California and South America. It is a lean cut, with a beefy taste.slightly nutty. This steak is built for griling. HOWEVER it is also amazing to smoke or put in the oven. The tri-tip is the triangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primal..which is exactly where the name comes from: Tri-Tip = Triangular = Three tips. The tri-tip is full of flavor becaus

Learn about how we label beef and Beef Grading Standards Our baseball steaks made of the best beef program in the world have made Sirloin sexy again. Its nice to grill or to cook in a cast iron skillet. The baseball-like shape makes it a great cook. These steaks are a nice portion for one and a way to try one of the rarest steaks in the world without having to buy the whole muscle. Miyazakigyu Wagyu is the #1 Wagyu brand in Japan and supply stateside is quite limited. This steaks are usually sol

. Also known as "The Newport" or "Santa Maria" steak the Tri-Tip is a very popular cut in California and South America. It is a lean cut, with a beefy taste.slightly nutty. This steak is built for grilling. HOWEVER it is also amazing to smoke or put in the over. The tri-tip is the triangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primal..which is exactly where the name comes from: Tri-Tip = Triangular = Three tips. The tri-tip is full o

Any cowboy worthy of his spurs will tell you beef isn't just what's for dinner-it's a way of life. So when you're wondering what to do with that glorious cut of sirloin, why not turn to a real expert for advice? We're not just talking about any cowboy, mind you-ranch hand-turned-chef Grady Spears spent years riding and roping on the range before becoming executive chef of the legendary Reata restaurants in Texas and California. Inside, you'll learn about the importance of where beef is raised; what the choice cuts are by season; and which cuts work best with different cooking methods. And best of all, Grady shares his extensive collection of tips, techniques, and recipes for cooking up sizzling, juicy steaks that will satisfy the fiercest of appetites. So fire up the grill or ready the range-it's chowtime!

Presents a collection of 350 delectable, easy-to-follow gourmet recipes that require thirty minutes or less to prepare, including grilled eggplant, sirloin lamb chops, and pasta with garlic. Reprint.

Abalone is a unique delicacy tasting like nothing else that comes from the sea. And the best abalone are found just off the coast of California. Gourmets know it as California's Golden Gastropod, or as the Sirloin of the Sea. To us, abalone was our staple food during our lean years of student life; it was our manna from the ocean. The recipes listed are varied to suit your enthusiasn, skill, and time. They're not really hard once you get the hang of it. As Mitzi says, "If you can read, you can cook - probably."

"An introduction to natural foods written with an eye to good health and an ear for the witty line. Even for those not ready to replace sirloin with soy bean, Gregory's discourse on the typical mistreatment of the digestive tract should be informative- it certainly is amusing. There are sections on Gregory's various fasts, suggested diets for putting on and taking off weight, and even a discussion of natural food substitutes for your favorite alcoholic concoction. Good fun and a good guide for those who feel they are what they eat."