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The striploin cut is a highly desirable cut of beef, although many consumers would know it better by the steaks it is cut into (strip steaks, strip loin steaks, NY strip steaks) which are one of the most popular steaks in fine steakhouses. This cut of beef is prized because it provides a good balance of flavor and tenderness.
These grass fed striploins are 0x1 striploins, meaning that they have been thoroughly cleaned of most of the surrounding tissue, leaving a strip loin that’s easy to roast whole or slice into steaks.
Montana Black Angus Beef is free range beef in the truest sense of the word, raised on the expansive open Montana range with minimal human contact. Read Why “Free Range” Doesn’t Do Montana Black Angus Justice for more details.
Cattle raised in many other states in the United States must be heat tolerant breeds, which do not produce the best tasting beef. The cooler weather in Montana is ideal for raising Black Angus cattle, regarded to be one of the best breeds for quality beef. Why Angus Cattle are Special.
The Stenburg family has worked for generations to raise the finest grass-fed beef available though careful breeding. The quality of their line’s genetics is such that the lead Stenburg bull is ranked fourth in the world. Why Excellent Genetics = Excellent Beef.
No growth stimulants, hormones, or antibiotics are used in the production of this beef. These cattle are fed a 100% grass diet, free from corn or grains. Read The Different Ways Cattle are Raised to see how Montana Black Angus Beef’s husbandry excels compared to other varieties.
Specifications: Each grassfed beef striploin weighs an average of twelve pounds. They are shipped frozen and individually wrapped. They have been well trimmed to what butchers call 0x1 specifications (no flank at the rib end, up to one inch at the sirloin end), and wet-aged for 21 days for better flavor and tenderness.
Applications: Grass-fed strip loins can be roasted whole in a 450 degree oven or sliced into individual strip steaks. A 3/4th of a pound serving (before cooking) is common when portioning out striploins. Meat from the strip loin is sometimes paired with sauces, particularly those involving red wine, mushrooms, pan drippings, shallots, Tellicherry peppercorns, cream or butter. However, the quality and flavor of this beef is such that it needs no sauce for embellishment.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above
Larger cuts of beef (like whole striploins) are best roasted with a probe thermometer, which allows you to remove them from the oven at exactly the right time. Because they will continue to cook from residual heat (called carry over cooking) you should remove them from the oven 5-10 degrees before your desired finished temperature. They also should be rested (on a clean plate covered in foil) for 10-15 minutes prior to serving or cutting, so the flavorful juices can redistribute.
If using steaks, rest for only 5 minutes.
How to Store and Share: These striploins arrive individually wrapped, so (depending on the size of your order) the case can easily be split. They should be kept frozen until you are ready to cook them, as thawing and refreezing can damage the meat’s flavor and texture. For thawing tips, read Safely Defrosting Food.
Origin: Montana
Shipping Method: Fedex Overnight
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