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...
These bone-in short ribs are just right for the hardcore beef eater with vacuum-sealed packs, designed for stashing in the freezer for many tasty m...
It is formed by muscle layers which alternate with fatty tissue and the rib cartilage. Brisket is a cut of meat from the breast or lower ches...
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...
All-natural Angus beef striploin steak, equivalent to Choice-Plus grade, from cattle that are pasture-raised on a 100% vegetarian diet, with no ant...
Cut from the chuck primal near the shoulder, these boneless short ribs are super marbled and incredibly tender. Try braising in the oven, or the sl...
Short loin and sirloin, under the ribs. It is the most lean, tender cut of beef. It yields no fat or connective tissue. Also known as Château...
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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