1 piece - 1.0kg +/- 10% - Vac-Packed - Quick Frozen

The striploin, also known as sirloin, is the same muscle (longissimus dorsi) as the Ribeye that is found along either side of the spine, running from the shoulder through the ribs to the rump. It is the muscle that sits just above the tenderloin where the eye fillet is that also a component as the T-Bone. When cut into steaks, it is a very popular budget Grill item.

Cooking: Very easy to cook on a frying pan or grill on a BBQ as steaks, roast whole in the oven, or Sous Vide for that nice long low and slow specialty. Can be enjoyed in many ways.

Tips: Best to thaw out by placing it in to water at room temperature, getting the core temperature up to allow even cooking. Slice into steaks, or roast whole. Plenty of flavour, you can enjoy it with just salt and pepper without seasoning or sauce.

CAPE GRIM BEEF, AUSTRALIA’S FINEST PASTURE FED BEEF
NO GMO – NO HORMONES – NO ANTIBIOTICS

Cape Grim is in the far northwest corner of Tasmania. Exposed to fresh ocean swells and abundant rainfall, it is also known for having the cleanest air in the world.
European cattle, raised on rich pastures, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour – made by nature.