The pulp for slicing is a piece of meat obtained from the thigh pulp such as the sirloin and the flank steak of adult beef. The pulp for slicing is a very renowned piece used for preparing the classic grilled sliced beef. It is a piece of meat that has some marbling which makes it tender and succulent. The Mazza butcher shop expertly selects the best animals from which the pulp for slicing is obtained. The product is shipped fresh, packaged, and vacuum sealed on the same day of shipment. How to cook sliced beef? Sliced beef is an extremely succulent dish, the best way to cook the pulp for slicing is on the grill or even in a pan. The important thing is not to overcook the meat as we want it to remain tender and juicy, so the care you must have is to cook it for a few minutes on both sides. Afterwards, place the cooked meat on a cutting board and slice gently into pieces of at least an inch thick. Finally, proceed to salt the slices of beef! How to season sliced beef? To answer this question, it is necessary to explain that we can decide before cooking: Personally, I prefer to start cooking the piece of meat that will become the sliced beef after it has spent a night in the fridge marinating in a solution of extra virgin olive oil, salt, rosemary, and pepper, in this way we will cook already tasty meat ready for consumption. We can also cook the meat and season after cooking, in this way, we will impart the flavor later with salt and herbs. I also suggest using sauces to accompany the sliced beef! Pairings: Sliced beef is excellent cooked on the grill and sliced into thin pieces.