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.
Striploin's Review
Grass-Fed Beef Striploin Block (500g)
100%
2024/05/09
Thick and falvorful!
Very flavorful and thick. Was perfect bbq'd with just salt and pepper. Recommended!
Grass-Fed Beef Striploin/Sirloin Steak 270g
100%
2024/05/06
Great Steak
The steak cooks great on the grill.
Nice flavor.
Grass-Fed Beef Striploin Block (2kg)
100%
2024/05/04
Tasty!
Thoroughly enjoyed the beef- highly recommended. Cooked it in the slow cooker on low for 8 hours, the fat layer adds lots of nice flavour and is easy to separate from the meat. Did two people for 4 dinners that week, so good value for money too. Also made a nice gravy. Would consider doing it monthly.
Grass-Fed Beef Striploin/Sirloin Steak 270g
100%
2024/04/29
A great dinner
Very flavorful and I much liked the degree of tenderness, it definitely made for a superb dinner at the end of my work day. I don't eat much in the way of carbs, so the main course of meat with some veggies is especially important to me to get a full meal, which this sized steak provides . I definitely will be ordering this again.
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.