Korean Hanwoo 1+ Sirloin Steak (230g)
Product Code: BKHS001
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Brand: The Meat Guy Hong Kong
Weight: 230.0g
Product Condition: New
Korean Hanwoo 1+ Sirloin from The Meat Guy Hong Kong
- Can be cut to size. (Final weight may vary slightly)
- Price: $100.00/100g
- Each piece comes individually vacuum packed and can be delivered chilled or frozen
- This product needs to be preordered
About Hanwoo 1+ Sirloin
Hanwoo is a revered breed of cattle native to Korea, celebrated for its rich flavor and exceptional quality. Among the various grades of Hanwoo beef, the 1+ sirloin stands out as a premium choice, representing the pinnacle of marbling, tenderness, and taste. Raised in a traditional manner, Hanwoo cattle are often fed a special diet and given ample space to roam, resulting in meat that is not only delicious but also ethically sourced. The 1+ grade indicates an exceptional level of marbling, ensuring a buttery texture that melts in your mouth with every bite.
Taste Profile
The taste of Hanwoo 1+ sirloin is nothing short of extraordinary. With its fine marbling, this cut offers a perfect balance of rich, beefy flavor and a silky smooth texture. The marbling, which consists of intramuscular fat, enhances the beef's juiciness and contributes to its unique umami profile. When cooked, the fat renders beautifully, infusing the meat with a depth of flavor that is both savory and satisfying. Each bite delivers a luxurious experience, making it a favorite for both casual diners and gourmet enthusiasts alike.
Cooking Hanwoo 1+ Sirloin
Cooking Hanwoo 1+ sirloin requires a gentle touch to preserve its delicate flavors and tender texture. Here are a few methods to consider:
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Grilling: The high heat of a grill allows the fat to render, creating a beautiful sear while keeping the meat juicy. Simply season with salt and pepper, and grill to your desired doneness—medium-rare is often recommended to fully appreciate the flavor.
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Pan-Searing: For a more controlled cooking environment, pan-searing in a cast-iron skillet is ideal. Heat the skillet until it’s smoking hot, add a touch of oil, and sear the sirloin on both sides. Finish in the oven if needed, allowing the meat to rest before slicing for maximum tenderness.
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Sous Vide: For those who prefer precision, sous vide cooking is an excellent option. Season the sirloin and vacuum-seal it, then cook in a water bath at a consistent temperature. Finish with a quick sear for a perfect crust.
Regardless of the method, the key is to let the meat rest after cooking to allow the juices to redistribute, ensuring each slice is as flavorful as possible.
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