Alpaca Boneless NY Striploin
5-6 Pieces (Approx. 10lbs Total)
Alpaca striploins can be cooked whole or sliced into small alpaca NY strip steaks. As a very approximate measure of size, alpaca striploins tend to average about 20-24oz each, and about 12” long.
To make preparing this cut easy, all the silverskin has been removed. A small layer of fat has been left on the underside to provide moisture & flavor.
Alpacas are small llama-esque animals originally from the Andes Mountains of South America. They’ve been domesticated for over 12,000 years for their fiber (similar to wool) and their meat. These alpacas are pasture-raised in the upper midwest US. Their diet is supplemented with grain in the winter.
Alpaca meat is mild & slightly sweet (it is often compared to lean, mild lamb or pork) with a clean finish. It is high protein but very low in both fat and cholesterol. In fact, it is lower in cholesterol (on average) than even venison and rabbit.
Store alpaca striploins in your freezer until you’re ready to use them, then thaw as many as you need.
RECIPES & TIPS
Alpaca striploins can be cooked whole or sliced into small individual NY strip steaks.
Alpaca meat is best quickly seared over high heat. Because it’s so very lean it will cook more quickly than conventional beef and is best served rare, medium rare or medium.
Let meat rest (loosely covered) for a few minutes after cooking (longer for larger cuts) before slicing. This will help ensure a better finished dish.