It has a layer of fat. If you enjoy some fat as a part of meat, this is perfect for you. Compared to Filet and Ribeye, it is a bit more chewy and tough. If you like chewy and a little bit tough meat, this is also perfect for you.
AStriploin is from the lower back part of cow. It has a good amount of fat and fine tender texture. It is moved decently often which makes the fine and tender texture. Since it has such a good texture, it is often cooked as steak and roast beef.
QHow should I Cook it?
ADepends on how thick it is. But first we recommend slow-cook then sear on high-heat as a finish-up. Searing it on high-heat from the beginning also works and quicker. However, it easily gets tough if you overcook it. Medium-rare is the best.
Forgot to mention, used the free spice that arrived with the sirloin block on some deer meat we had. If you're thinking like I did -- that the red color of the spice is due to paprika -- be warned. It's not! The red color is due to red pepper. And because I used it generously on the deer meat, it was WAY too "hot" for me. I couldn't taste the meat at all. So if you use it on your expensive beef, I suggest using it VERY sparingly.
Cut off the fat (135 grams) and sliced into 4 steaks. Patted dry, seasoned with salt, garlic powder and onion powder, and braised in a cast iron skillet. Perfection!
New Zealand Grass-Fed Beef Strip Steak(270g)
100%
2024/03/15
Top quality for grilling or roasting
Really tender. Just an excellent cut of beef, with a natural farm-raised flavour, rather than the more bland taste of supermarket beef.
Grass-Fed Beef Striploin/Sirloin Steak 270g
100%
2024/03/08
Tender ever!
Delicious with adding butter in its own liquid to make a wonderful sauce!
Grass-Fed Beef Striploin Block (1kg)
100%
2024/02/26
premium cut
This premium cut combines the tenderness and robust flavor that grass-fed beef is renowned for, offering a truly gourmet experience.