Rohes Almoxx Hüfsteak vom Weideochsen auf einem weißen Teller mit schwarzem Rand, von oben fotografiert

Rohes Almoxx Hüfsteak vom Weideochsen auf einem weißen Teller mit schwarzem Rand, seitlich fotografiert

Gebratenes Almoxx Hüfsteak vom Weideochsen in einer Pfanne mit Butter, seitlich fotografiert

Gebratenes, geschnittenes Almoxx Hüfsteak vom Weideochsen auf einem weißen Teller mit schwarzem Rand, von oben fotografiert

Sirloin steak from pasture-oxen

Wet-aged | 200 g

CHF 15.99*

CHF 79.95 / kg

The Almoxx sirloin steak from pasture-raised cattle is synonymous with intense beef flavor, fine fibers, and reliable tenderness. This cut is slightly leaner than many other classic steaks, but when cooked at high heat, it develops impressive juiciness and a strong aroma. Whether grilled, pan-fried, or sliced thinly for modern cuisine, the sirloin steak is a versatile favorite for true meat lovers.

Perfect for high heat – ideal for the pan or grill

Aromatic, strong flavor with a delicate texture

Regional farming in the Alpine foothills of Upper Bavaria

Frozen for maximum freshness

Variants:

200 g

CHF 15.99*

CHF 79.95 / kg

Available immediately

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Product description

Sirloin steak from pasture-raised cattle – carefully farmed & perfectly aged

The sirloin steak comes from the beef hip – a cut that is prized for its balanced combination of flavor, tenderness, and low fat content. Compared to more marbled, it offers a full meat flavor with a slightly leaner structure, making it ideal for those who prefer an intense but not overly fatty steak.

Thanks to particularly careful and slow rearing, the meat is exceptionally tender and has a deep, intense flavor. The animals are fed the best feed consisting of alpine herbs, fresh grass, and GMO-free feed. Free grazing and spacious stalls ensure exercise and well-being—important foundations for the subsequent meat quality.

Unlike rump steak, sirloin steak does not usually have a pronounced layer of fat. This makes it leaner, but it still scores points for its impressive juiciness and clearly defined beef flavor.

Cooking sirloin steak correctly

The sirloin steak loves high heat and short cooking times. On the grill or in a very hot pan, an aromatic crust quickly forms, while the inside remains juicy. For optimal results, we recommend the following core temperatures: rare is around 100 to 110°F, medium rare is 115 to 120°F, and medium is 125 to 130°F. After cooking, the steak should be left to rest for a few minutes so that the meat juices can distribute evenly.

In the kitchen, the sirloin steak is extremely versatile: seared to perfection with side dishes, thinly sliced as the highlight in a steak sandwich, or cut into strips for aromatic wok and Asian dishes.

Perfect for:

Quickly seared in a pan or on the grill

Connoisseurs who value tenderness

Classic steak dishes

Sirloin steak from pasture-raised cattle – carefully farmed & perfectly aged

The sirloin steak comes from the beef hip – a cut that is prized for its balanced combination of flavor, tenderness, and low fat content. Compared to more marbled, it offers a full meat flavor with a slightly leaner structure, making it ideal for those who prefer an intense but not overly fatty steak.

Thanks to particularly careful and slow rearing, the meat is exceptionally tender and has a deep, intense flavor. The animals are fed the best feed consisting of alpine herbs, fresh grass, and GMO-free feed. Free grazing and spacious stalls ensure exercise and well-being—important foundations for the subsequent meat quality.

Unlike rump steak, sirloin steak does not usually have a pronounced layer of fat. This makes it leaner, but it still scores points for its impressive juiciness and clearly defined beef flavor.

Cooking sirloin steak correctly

The sirloin steak loves high heat and short cooking times. On the grill or in a very hot pan, an aromatic crust quickly forms, while the inside remains juicy. For optimal results, we recommend the following core temperatures: rare is around 100 to 110°F, medium rare is 115 to 120°F, and medium is 125 to 130°F. After cooking, the steak should be left to rest for a few minutes so that the meat juices can distribute evenly.

In the kitchen, the sirloin steak is extremely versatile: seared to perfection with side dishes, thinly sliced as the highlight in a steak sandwich, or cut into strips for aromatic wok and Asian dishes.

Perfect for:

Quickly seared in a pan or on the grill

Connoisseurs who value tenderness

Classic steak dishes

Ingredients

Variants: 200 g

Defrosting instructions:

Optimal thawing—for those who plan ahead: You can gently thaw this product in the refrigerator within 12 hours.
The quick version – for those in a hurry: If you are in a rush, you can defrost this product in a water bath within 1 hour. The water should be cold to lukewarm.

Here you can find out everything you need to know about our defrosting instructions.

Storage & shelf life:

Store this product in the freezer at a minimum temperature of -18°C. We guarantee a minimum shelf life of 3 months after delivery. The exact best-before date can be found on the product label.

Nutritional table (per 100 g)

Calorific value (kJ/kcal)	542/129
Fat (g)	5
- of which saturated fatty acids (g)	2
Carbohydrates (g)	0
- of which sugar (g)	0
Protein (g)	21
Salt (g)	0.1

Origin

AlmOxx stands for high-quality, regional meat from Bavaria, sourced from dedicated family farms. The oxen and heifers are raised mainly in the Alps and Alpine foothills, in spacious free-range barns with bedding and access to fresh pasture. Their diet consists of grass, aromatic alpine herbs, and, in winter, carefully selected, GMO-free feed. The result is meat with a fine texture, ideal marbling, and an intense flavor—quality you can taste in every bite.
Producer: AlmOxx - Johann-Karg-Str. 11 - 85540 Haar