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Whole Prime US Grain Fed Beef Striploin
Whole Prime US Grain Fed Beef Striploin
  • Primarily Black Angus breed crossed with American Long horn cattle
  • Sourced from the Midwest of America
  • Frozen
  • Contains 1 ±1.2kg piece
  • Enjoy with a Merlot

 

Prime US Grain Fed Beef Striploin 

Prime US Grain Fed Beef Striploin, or Sirloin, comes from along the spine in the hindquarter of the animal. A muscle that doesn't do much work, it is tender with a think covering of fat protecting the stunningly marbled meat beneath. US Grain Fed Beef has been fed for 100 days on Grain, it is this that produces a very tender and juicy piece of meat, with beautiful intramuscular fat. The stunning flecks of fat marbled throughout is what ensures the meat will not be dry out too quickly during cooking or get tough and chewy. When you eat US Grain-fed Beef it is soft, tender and juicy.    

Containing one ±5.5kg piece of meat, this Striploin can be cut down into around 20 250g steaks. With nicer weather, grilled steak has natural appeal, especially irresistible when its alluring aromas waft over the neighbour’s fence. This 5kg Prime Striploin Whole Muscle will feed the entire street! The Prime Striploin Whole Muscle has substantial texture, juicy potential and powerful flavour. Found on the short loin of the cow, the Striploin comes from the same cut as the T-bone and Porterhouse. Having fewer muscles than other parts of the animal, this section of the cow is therefore worked less and the meat is greatly more tender. The Striploin is classically ranked in French terminology as an Entrecôte, or premium cut of beef. The cut has good marbling, which makes it a perfect candidate for a classical grilling on the BBQ or in a smoking hot griddle pan.

If you want to roast, cut in half giving you a perfect ±2.75kg piece, season with Maldon salt and a touch of oil, roast in a preheated oven at 220 for 10 - 15 minutes. Turning the fat a delicious golden brown, this will lock in the beautiful flavours, and keep the roasting joint juicy and tender during cooking. Turn the heat down to 160 and cook for a further 35-45 minutes depending on how rare you like it. Wrap in foil after cooking and let rest. Serve it up with a Spicy Sweet Potato Colcannon, an Irish take on Bubble ‘n’ Squeak, with crispy Pancetta on top. This is mashed sweet potato fried off with kale, and thinly sliced onions, all cooked in butter season with salt, pepper and cayenne pepper. Serve with the crispy Pancetta sprinkled over the top.