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Taken from the short loin of the animal, the Striploin is also called Porterhouse or Sirloin in New Zealand and Australia. It is also sometimes referred to as New York Strip Steak, and has muscle that sees little to no usage, therefore making it tender.
This Australian Premium Angus Striploin comes from Black Angus cattle that was raised in abundant grazing fields, and given a special, highly nutritious grain feed as finished rations for 120 days. This gives the meat a smooth and close-grained texture, with a fine marbling, and a wonderful fat to meat ratio.
The Australian Premium Angus Striploin is a great option for days you’re craving steak, but it’s not a super special occasion. High quality, and with incredible flavor, pan seared or grilled are both great options for cooking. If you opt for pan sear, try seasoning it with rosemary, butter, and garlic—simple, but delicious! Pair this steak with heavier side dishes, like mashed or roasted potatoes, honey roasted baby carrots, or corn on the cob.
Angus beef comes from the Aberdeen Angus cattle breed, originally from Scotland. Or to be specific, a breed of cow native to the Aberdeen and Angus counties of Scotland. They’re usually black in color, although a red variety has emerged in recent years. The Aberdeen Angus was first introduced to Tasmania in the 1820s, and made its way to mainland Australia in 1840. Today, the Angus is found in all Australian states, making it a popular breed, mostly for its very tender and delicious meat, with great marbling.
Your cut of Australian Premium Angus Striploin 120 Days Grain Finished comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.