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Angus beef’s reputation is founded on the tenderness, high marbling, and refined flavor of its meat. In Argentina, the expansive natural pastures, fertile soils, and temperate climate enable cattle to graze on fresh grass and grains year-round. The cattle are reared outdoors, herded by men and horses, fostering a tranquil environment that enhances the meat’s tenderness.
For more even cooking, take your meat out of the refrigerator 30 minutes to 1 hour before you start cooking. Additionally, unseal the vacuum-sealed bag to allow your meat to breathe. Vacuum-sealed items are known for their extended shelf life.
Beef Sirloin Steak can quickly dry out if the temperature is excessively high.It’s crucial to avoid too low a temperature to prevent unnecessarily prolonging the cooking time.
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Photos: Grégoire Kalt
