Beef striploin

This is the remaining portion of the shortloin after the tenderloin and all bones have been removed. Additional Specifications include the number of ribs on the loin from which the striploin is derived, the distance of flank removed from the outer edge of the eye muscle parallel to the loin and weight range.

High tenderness and high fat content. The marbling in this cut enhances its flavor. It is recommended cut into steaks and grilled or barbecued; it can also be grilled uncut. Another Rump & Loin cut, it is obtained from the dorsal lumbar region of the rump.