HIGH QUALITY IN ALL PRODUCTS
TOP SIRLOIN BONELESS
This full cut corresponds to the rear section of a complete spine obtained after removal of the short loin. Pulp bottom sirloin is excluded by a straight cut between the natural grain gluteus medius and ball pulp. Continuous removal towards the outer surface of sirloin, left a portion of the tensor fasciae latae (thrust) attached to the top sirloin. The head of the fillet is excluded separating the hipbone. Remove visible bones.
RECOMMENDATIONS FOR PRODUCT USE
Once the package is opened, keep refrigereted at a temperature of 0-4º C. Consumption of the product after opening 2 to 3 days. Instructions: Cooked before consumption, approximately 10 to 12 minutes or until the internal temperature of the meat reaches 60-65ºC (141-146º F).