Argentinian Grass Striploin Chilled approx. 5 kg - 25 % OFF
Sliced from the Short Loin Primal, the Striploin starts off as a bone-in Striploin from which the Tenderloin has been removed.
Actually, leaving the bone in the Striploin as well as the Tenderloin attached to it produces T-Bone and Porterhouse Steaks.
The Striploin is made of three muscles: the Longissimus Dorsi (also call the Rib Eye muscle), the Multifidus Dorsi (top of the steak), and the Gluteus Medius (only in the two last Strip Steak).
Perfect for BBQ party or daily steak consumption.
Best size to be cut : 300g or 400g for the Carnivore !
Argentinian Grass Striploin Chilled approx. 5 kg - 25% OFF
A true classic for meat connoisseurs and one of the most appreciated cuts around the world: the Striploin has been sourced in the Argentinian Pampa and selected for you by De La Valley. Also called New York Strip or Kansas City Strip, this 100% Natural Angus Certified Striploin Steak is a masterpiece known for its perfect balance between flavor and tenderness. Moreover, the generous marbling (intramuscular fat) of this cut ensures its juiciness and beefy flavor , making delicious and savory steaks.
Committed to the traceability of our products, De La Valley guarantees that your meat comes directly from the farms gate to your door: vacuum packed .
