Striploin

Here is the product passport for beef striploin, with some additional information about this ingredient.

Striploin

Striploin
The striploin comes from the short loin, which is part of the cow's back. In its entirety, together with the tenderloin and bone, the striploin is also known as the 'full loin' in butcher's terms. When cut into slices, these are known as T-bones. After the full loin has been deboned, you are left with the tenderloin and short loin with 'chain' and 'back strap'. When the back strap and chain are removed from the short loin, you are left with the striploin. A small part of the rump can be found attached to the short loin. This is called the rump end, which is extremely tender and tasty. The back strap runs between the rump end and the sirloin steak. Compared to rump steak, a striploin steak provides more bite and flavour.

The striploin should have a lovely rim of fat that provides a lot of flavour and texture. This fat also ensures the meat does not dry out quickly. The fat can always be removed if you prefer, but make sure you do this once the meat has been cooked.

Preparing striploin
Striploin is a type of red meat that is perfect for cooking quickly on a high heat. Quickly sear the meat and then leave it on a low heat to reach the required core temperature. This will prevent the meat from becoming tough. Striploin used to be sold as stewing meat and can therefore be used for dishes that require a longer cooking time on a low heat.

Australian Black Angus beef
Australian cattle breeders have been praised for many years for the way they breed their cattle: with consideration for animal welfare, safety, sustainability, and the environment. The cattle graze on large areas and are well cared for. The focus lies on sustainability, and continuous research is conducted into the possibilities for further reducing the negative impact of the meat industry on the environment. Australian Black Angus beef is very much in demand, thanks in part to its exceptionally high quality flavour, fat, texture, and colour and also because it is in constant supply.

If you would like to try this tasty beef in your cooking, it can be obtained from Nice to Meat.