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Organic Grass-Fed Top Sirloin (Filet Style)

| (2) 5 oz. steaks

A great value on a specialty cut, our Organic Grass-Fed Top Sirloin (Filet Style), sometimes referred to as “the baseball steak,” hits it out of the park. Cut from the center of the sirloin, it’s lean but tender and loaded with meaty flavor. Less expensive than the lookalike Filet Mignon; these organic, grass-fed and finished steaks are perfect for plating!

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Grill
Stovetop
Beef
For best results thaw under refrigeration. Use within 5-7 days. Cook steak according to a meat thermometer rather than a timetable. Remove steaks from grill, pan or oven 5 degrees before desired doneness. Let steak rest 5-10 minutes before serving. Rare 125-130 degrees, Medium Rare 130-145 degrees, Medium 140-145 degrees, Medium Well 150-160 degrees, Well - 160-170 degrees

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Technically a sub-primal, the Sirloin is the hip section of the cattle, located behind the Short Loin and in front of the Round. Cut from the top section of this large, well-worked sub-primal, the Top Sirloin is a well-rounded piece of steak. Less expensive than Ribeyes, Strips and Filets, it’s considered a great value steak because it still delivers a nice balance of satisfying flavor and tenderness.

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