A center cut is taken from the center part of the top sirloin, and is a wonderful cut of meat. Made with 100% Irish beef, it’s been dry-aged to perfection by master butchers. It’s tender, lean, and juicy, with a beautifully balanced texture and flavor.
Flavorful on its own, all you need for the John Stone Beef Striploin Center Cut Steak is a sprinkling of salt. But it will also shine wonderfully with a slathering of garlic and herb butter. Pair with some sauteed mushrooms, and roast or mashed ratte potatoes.
John Stone comes from a very long line of butchers in his family—over six generations. John himself has been in the business for 50 years, seeing trends come and go, and ultimately realizing that what customers want is consistency. John Stone, as a company, prides itself in selecting and producing only the best. Everything is carefully done, from the farm in Ireland, to selection, to butchery, environmental practices, and the dry-aging. The latter is something they take great pride in, something they’ve been doing for decades, and doing well.
Aging, as with culinary delights, can enhance flavor and elevate our gastronomical experiences. This is especially true for cheese, wine, and yes, red meat.
Dry-aged meat is done by hanging beef cuts on racks to dry for several weeks. With a controlled environment—counting air velocity, lighting, temperature, and humidity, the moisture evaporates, and naturally occurring enzymes are allowed to do their thing. These enzymes break down protein and fat cells, transforming the beef’s texture and flavor to an indescribable level of tenderness and an incredibly beautiful, tasty flavor.
Your cut of John Stone Beef Striploin Center Cut Steak 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.