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  • Primarily Black Angus breed crossed with American Longhorn cattle
  • Sourced from the Midwest of America
  • Fresh
  • Enjoy with a Spanish Tempranillo  

Choice US Grain Fed Beef Striploin

Choice 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 are 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 piece of meat, this Striploin can be cut down into steaks. Or be cut into larger roasting joints for Sunday dinners and special occasions. With the beautiful piece of fat covering we love to sear the fat in the frying pan first, to get all the delicious flavour to then fry the steak off in.

If you want to roast, cut in half giving you a perfect ±2.25kg 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. The resting process lets the juices marinate the meat, meaning a tender and flavour-packed slice for every plate.