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).
*Available for delivery by Wednesday 10th of January 2024
Argentinian Grain Striploin Chilled approx. 4.5 kg - 50% 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 .
