Fatty Sirloin


This is very fatty meat, yet the veins are heavily distributed and at the time, when it is cooked it has an integration factor. This is the idea that the fat, depending on the type and concentration of fat will be cooked and distribute into the steak. Some of the marbling is surface marbling, while other veins are running through the meat. The other issue of the fat is, the direction of the fat and the larger veins are central to the meat, so when cutting you get more concentration in the middle. All in all, this gives you a softness that you usually cannot get from American meats.