This beautiful boneless cut comes from the short loin, near the tenderloin, and is a sizable muscle that does very little work, resulting in a tender piece of beef. Its size allows you to carve generous steaks or roast it whole for a feast. Our grass-fed beef is certified humane, and raised without any hormones, stimulants or antibiotics in a unique program that grows cattle out for at least 5 years - twice the average age of conventional beef. You’ll appreciate the rich, natural beef i...
All-natural Angus beef boneless chuck short ribs, equivalent to Choice-Plus grade, from cattle that are pasture-raised on a 100% vegetarian diet, w...
The tri-tip comes from the bottom of the sirloin and is named for its triangular shape. This trimmed cut is sometimes called Santa Maria steak afte...
Chuck is a thick muscle found in the neck. It is can be very flavorful and tender when slow cooked until the meat falls apart. It is wonderful to u...
This beautiful boneless cut comes from the short loin, near the tenderloin, and is a sizable muscle that does very little work, resulting in a tend...
100% grass-fed and grass-finished beef tri-tip. Certified humane and raised without any hormones, stimulants or antibiotics on remote and pristine ...
It is a flavorful and versatile muscle located between the shoulder blade and the neck . Braising is the best method for cooking this top blade roa...
This beautiful boneless cut comes from the short loin, near the tenderloin, and is a sizable muscle that does very little work, resulting in a tender piece of beef. Its size allows you to carve generous steaks or roast it whole for a feast. Our grass-fed beef is certified humane, and raised without any hormones, stimulants or antibiotics in a unique program that grows cattle out for at least 5 years - twice the average age of conventional beef. You’ll appreciate the rich, natural beef in every savory bite.
Grass-fed beef offers high protein, minerals and B-group vitamins such as niacin, thiamin and zinc; it tends to be lower in fat, and ours has about 30% less than conventionally raised, grain-finished beef.
When carving into individual serving steaks, we recommend they be cut to at least 1½ inches in thickness. Sliced into steaks and grilled, this large striploin can feed a backyard party. Or provide many meals to come when cut it into individual portions, vacuum-sealed and stashed in the freezer.
Even though our grass-fed beef is quite tender, it’s always going to be leaner than beef that has a grain finish. And since it is leaner, you have to take care not to overcook this striploin, which will make it tough.
Striploin is already a lean cut of beef, so try coating it with olive oil to protect it and help with browning. You might also use a light marinade. Grass-fed beef requires less cooking time than conventional beef, so make sure that you keep a close eye on it.
And be sure to cook only to rare or medium-rare so you don’t lose the tender texture and extraordinary flavor.
| Category | Beef |
|---|---|
| Product Name | Grass-Fed Beef Striploin, Boneless |
Good and Fresh Meat I really Loved it
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