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.
ARRIVING IN HONG KONG TWICE A MONTH
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.
Be the first to review this product
Reviews are by customers who have purchased this product. Login to submit your review.