Cazurra Boneless Striploin

Size 500 g
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Cazurra Vacum striploin, also known as sirloin, is a tender cut of Spanish meat. This cut does not refer exactly to an anatomical portion, but it may refer to those parts near to the tenderloin, which is almost always the rump, a highly prized cut from the beef.

Chef's Advice

The striploin bone in is the perfect cut for making both steaks for grilling or pan-frying and roasts, for a great meat-based meal.

What kind of meat is Cazurra?

Cazurra is 12- to 18-month-old cow from the Pyrenees, mountains in southwest Europe that form a natural border between France and Spain.


Pyrenees SPAIN


Cazurra Beef


500 g

José Rosell, founder and owner of "Vacum Luxury Meats," specializes in selecting the best Iberian cattle by feed, grazing area and fat infiltration. 
The Casina (Old Cow), unlike the Rubia Gallega (native to Galicia), grazes freely in northern Spain feeding on grass in mild seasons and cereals and hay during winter.
It is the maturation that makes the difference: cell ventilation management, knowledge of hygrometry and temperature correction are the added value of "Vacum Luxury Meats," thanks to the use of noble molds that develop unique flavors.

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