Australian Beef Striploin: The striploin, also known as sirloin, is found along the spine in the hindquarter, running from the ribs to the rump. There are two striploins and they sit just above the tenderloin where the eye fillet is cut. The sirloin roast is succulent, tender and flavoursome and can be further cut into steaks. The strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender. A striploin steak is the perfect middle ground between the tenderloin and ribeye steak. It boasts a melt-in-your-mouth texture experience, but is still juicy and has a potently ‘beefy’ flavour. This prime cut of beef is a traditional favorite with customers. It’s cut from 28-day matured Angus beef and is perfect for any special occasion. The strip steak is known by many names worldwide which includes ‘a New York strip’ or a ‘Kansas City strip’ steak (USA), or ‘a sirloin steak’ (AU/NZ). The strip steak is a tender cut of meat from the short loin section of the cow. It’s sold bone-in or boneless. Strip steak is a high end cut because it has good marbling (for flavor and juiciness) and it’s tender. Strip steak is more affordable than other fancy cuts like filet mignon. Have your pan on a high heat for 2 minutes before adding steak, then gently fry until it’s just under how you want it cooked – No need to oil pan. 3/4 minutes on each side for rare, 4/5 minutes for medium and 5/6 minutes for well done. And enjoy a tasty meal that will satisfy your taste buds.
Contains: “1 Kg” Australian Beef Striploin Steak Chilled