BEEF STRIPLOIN

BEEF STRIPLOIN

Category:

Quick description:

An impressive roast hand cut by master butchers, this is a traditional family favourite for Sunday dinners and special occasions.

Prepared from grass fed, fully certified Angus beef raised on our own farm, our striploin roasts are specially selected and quality assured from farm to fork. The result is a joint that’s both delicious and easy to carve, with a natural sweetness and rich juices.

Availability:

In Stock

Compare

Reviews

There are no reviews yet.

Only logged in customers who have purchased this product may leave a review.

You May Also like

    BEEF EYEROUND

    0 out of 5

    BEEF RUMP TAIL

    0 out of 5

    Complex and hardworking, the rump of a beef carcass yields three muscles – cap, eye and tail. While the eye muscle makes perfect steaks, the rump tail comes into its own when cooked as a joint. Very well flavoured with a distinctive grain, rump tailis lean and without superficial fat.

    BEEF SHANK

    0 out of 5

    The beef shank is the shank (or leg) portion of a steer or heifer. In Britain the corresponding cuts ofbeef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat.

    BEEF KNUCKLE

    0 out of 5

    Eye of Knuckle is a round cut of Beef that can be cooked in a variety of different ways. This is a lean cut and can be a little tough if not cooked properly. This cut is more popularly used in Australian cuisine.

    To tackle its toughness and making sure that its connective tissues are well done enough for ease in consumption, it is imperative that this cut be cooked using the slow, moist cooking techniques. When braised or stewed in a cooking liquid, such as any type of cooking liquor or beef stock, the connective tissues develop a gelatinous texture, which is a fine addition to all the flavors in the dish. Before being set to cook on low heat for a few hours, it is important to sear the meat in a pan and brown its sides first. In this way, the moisture of the meat portion remains intact and it remains juicy even after the long hours of cooking. If sliced thinly and marinated for some time, this cut can also be pan fried and barbecued.

NourFoods
X