Simmental beef - sirloin matured 21 days on bone - Edélices Boucherie

Simmental beef - sirloin matured 21 days on bone 300 g

6,67 € / 100 g

Out of stock


The term Simmental comes from the Swiss river Simme and Tal means valley in German. This is a breed that is native to the Simmental, near Bern, Switzerland. It feeds mainly on grass and fodder. Its meat is appreciated for its juiciness, its good flavours and colors. The chosen pieces of meat are of the highest quality parts, to allow maturation to take place under optimal conditions. For example, several criteria such as the age of the animal and fattening rates are taken into account for the selection of the meat.

The second noble piece of beef, the sirloin is sometimes called contre-filetnet. While the rib eye is substantially less tender than the filet, it has the advantage of being more tasty.

The sirloin is a great piece to roast. It is not bard: its fat cover is enough, in addition, it adds flavour to the meat. It is ideal for making skewers.


Beef Simmental - sirloin on bone matured 21 days 100%.


Allemagne - Autriche


Edélices Boucherie


Based on our experience, we have selected the exceptional meat usually reserved for top chefs. To guarantee availability, freshness and quality at every moment, we work with the best producers worldwide. And since the traceability of meat is essential to ensure a quality product, a chain is implemented to track each product from production to marketing. You will find on each of our exceptional meat, the right labels to identify the link between the product and the animal or group of animals from which it originates, the corresponding slaughterhouse and the workshop in which it was prepared.

Shelf life information

Once received, you have 5 days to enjoy your piece of Simmental beef.

cook with talent

Conservation Tips

When the meat was delivered to you, store it immediately in the refrigerator so as not to break the cold chain. To preserve its qualities, take out the Simmental beef ribs from the refrigerator 1 hour before consumption. Remove meat from its vacuum packaging and put it at room temperature to avoid the shock of too strong a temperature difference that might attack the flesh or harden it

The perfect cooking

If the ribeye is to be grilled or fried, prefer thick slices of 2.5 cm, for many people, rather than a thin slice per person. Cut too finely, the sirloin loses its flavour when cooked

An accompanying sauce

The purists serve meat ? Simmental without sauce to fully enjoy the vitality of its aromas. However, if you choose to serve your meat with sauce, we recommend the dealer wine sauce or Béarnaise sauce

Tasty affinities

steak has an assigned companion, potatoes, available in all ways: fried potatoes or straw potatoes, jacket potatoes, fries or potato gratin. On a lighter note, it can be served with grilled vegetables: zucchini and eggplant drizzled with olive oil and garlic, tomato Provencal, fresh beans steamed and decorated with parsley butter, vegetable wok spring .. .