Sirloin Steak 10oz — Uruguayan Angus, 200 Days Grain-Fed
Description
This Sirloin Steak 10oz — Uruguayan Angus, 200 Days Grain-Fed is a lean, boneless cut with a clean beef flavor and a firmer bite than richer steaks like ribeye. It is a great choice for customers who want a premium steak that eats clean, cooks fast, and still delivers solid flavor.
This steak comes from Uruguayan Angus cattle and is 200 days grain-fed, which helps give it better tenderness and a fuller beef taste. It is a strong option for a simple steak dinner at home, whether you cook it on the grill or in a hot pan.
Because sirloin is a lean boneless cut, it is best cooked to rare or medium-rare, and no more than medium, so it stays tender and enjoyable. Overcooking will make it firmer and less juicy. Let it rest a few minutes before slicing and always cut against the grain for the best texture.
At Campo Meat, we focus on premium meats that bring better quality to the table. This sirloin steak is a great pick for customers looking for a cleaner, leaner steak with real beef flavor and an easy cook at home.
Delivery Zones & Pricing (Within 60 Miles of Hallandale Beach, Fl)
- 0–15 miles — FREE
∙ Minimum order: $75
∙ Same-day delivery within 2–3 hours (orders placed before 5:00 PM) - 15–30 miles — $9.95 delivery fee
∙ Minimum order: $99
∙ Same-day delivery within 3–4 hours (orders placed before 5:00 PM) - 30–60 miles — $19.95 delivery fee
∙ Minimum order: $150
∙ Next-day delivery
Our Boutique address: 29 N Federal Hwy. Hallandale Beach, Fl 33009
Raw beef weight per serving +++
The recommended raw beef weight per serving for adults can vary based on individual preferences and dietary needs. However, the following table is a good approximation.
Adults:
Male: 12-14oz (340-400g)
Female: 10-12oz (280-340g)
Kids:
5-7oz (140-200g)
The amount of weight that raw beef loses when cooked can vary depending on factors such as the cut of meat, cooking method, and desired level of doneness. On average, beef can lose anywhere from 20% to 25% of its weight during cooking. This loss primarily consists of moisture and fat that evaporates or renders out as the meat cooks.
