Have You Tried Our Exotic Meat Steaks?
You cook it on our Hot Granite Stone
WATER BUFFALO (Italy)
AUSTRALIAN BLACK ANGUS BEEF
RIB EYE STEAK
A very popular cut, the sirloin comes from the upper middle of the cow. This is a part of the cow that doesn’t do as much as, say, the shoulder, so it is very tender and well-marbled with fat.
This is the leanest and tender of all the steaks. The butt end is normally for Chateaubriands, while the centre cut fillet is the prime part of the fillet and often the most expensive.
Source of the Steak's Cut