The Galician beef sirloin is a signature cut from the Galician blonde breed, raised in the northwest of Spain. This region, bordered by the Atlantic Ocean, offers pastures rich in fatty and iodized grass, giving rise to meat of rare aromatic intensity. The intramuscular fat, with its melting texture, contains buttery, spicy, and even slightly salty notes – a balance that only slowly raised cattle (up to 15 years) can achieve. This sirloin was even crowned the best meat in the world by BEEF! magazine in 2013. Its dark red, finely marbled flesh benefits from natural aging on the bone for about 28 days, which gives it depth of flavor and exceptional tenderness. When it comes to cooking, nothing complicated. Take the meat out 1 hour before, sear it over high heat in a hot pan with a drizzle of oil or a knob of butter, and let it rest for a few minutes under aluminum foil after cooking. A turn of the salt mill will be enough to reveal all its richness. Butcher's advice: medium-rare cooking is recommended, 2 to 3 minutes on each side depending on thickness.
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"Maison Lascours is an exceptional butcher's shop that has built up a loyal customer base thanks to the unrivalled quality of its products. The taste of the meat is simply unmatched, with a selection that is always top notch."
"Very good quality products, well packaged and delivered in good condition."
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