Very flavorful and juicy. We mixed between medium rare to medium well done and all were great.
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 middle section of this large sub-primal, the 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.
There are fewer than 5,000 cattle from the original Japanese bloodlines. It’s from this select stock that we source our Wagyu beef. Raised on a small family farm in Ohio under the watchful care of the ranchers, these cattle spend their days grazing in all-natural pastures until they’re about 16 months old, when they switch to a diet of all-vegetarian high-moisture grains. The best of genetics combine with the advanced practices of holistic cattle ranching, resulting in a marbled beef experience that is second to none.
Very flavorful and juicy. We mixed between medium rare to medium well done and all were great.
Never had steaks taste so good and extremely tender
So tender cooked for NYE. sliced thin.
These will be my first Wagyu steaks. I have yet to cook them but if the quality is like all the other meat I’ve ordered from Rastelli’s I’m sure they will be awesome.