Fassone Sirloin With Bone
This product is cut and weighed fresh when you order, exact price will be confirmed once it is weighed. These items are not kept in stock they are ordered and arrive fresh from Italy twice per week.

Fassone Sirloin With Bone


Estimated price per piece

First working in the fields, then the milking to produce typical cheeses, finally only more meat of the highest quality. In short this was the evolution of the Razza Piemontese for the last 150 years.

Today, the Piedmontese Breed called “Fassone” (from the French façonwhich means “way”) produces a high level of meat: tender, lean and low in fat but high nutritional quality (unsaturated fatty acids, omega-3 and omega-6) and a very low cholesterol level (just think that does not exceed that found in most fish, 48-60 mg / 100g depending on the cuts).

If a common rule states that the meat is more fat, the more it is tender, this does not apply to the meat Fassone Piemontese: cuts containing less than 3% fat have been proven far more tender of the same from other breeds containing more than 7 % of fat (test Warner-Bratzler).

The Piemontese is the Italian breed for excellence, and is a native breed. This means that all bovine animals are born and raised in Italy.



INGREDIENTS: 25g dried porcini mushrooms, 1 sprig thyme, leaves only, 2 thick sirloin steaks, 1 tbsp olive oil, baked potatoes and salad, to serve

PREPARATION: Whizz the mushrooms into a fine powder in a small food processor or coffee grinder. Mix with a good pinch of salt, pepper and the thyme leaves. Rub the mixture all over the steaks, then pop onto a plate or into a sealable kitchen bag and chill overnight. Brush away any excess mixture. Heat a griddle pan until smoking hot. Turn the heat to medium, then smear a little olive oil over one side of each steak. Griddle, oiled side down, for 3 mins. Turn over (there’s no need to oil the other side), then cook for another 2 mins for medium-rare. Serve with a baked potato and a wintery salad.

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