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Description

Savor the rich taste of our Premium Frozen Boneless Beef Striploin. This cut comes from the short loin of the cattle, featuring a signature strip of fat along the edge that melts during cooking to provide incredible juiciness. It is slightly firmer than the tenderloin, which gives it a more robust and “beefy” flavor that steak lovers crave.

You will love how easy it is to prepare this high-quality meat. Since it is completely boneless, you can easily slice it into uniform steaks or cook it as a whole piece for a family gathering. Our striploin is flash-frozen to lock in all the natural goodness and nutrients, ensuring you get the best quality on your plate. It is an excellent source of high-quality protein and essential minerals. Whether you are firing up the grill for a weekend BBQ or pan-searing a steak for a quick gourmet dinner, this beef striploin delivers consistent, delicious results every time.

Key Features of Frozen Boneless Beef Striploin:

• Bold Beefy Flavor: Experience the deep, savory taste that makes the Striploin a favorite in top steakhouses.

• 100% Boneless Cut: Professionally trimmed to ensure you get more meat and zero waste in every pack.

• Perfect Marbling: Features just the right amount of internal fat to stay juicy and tender while cooking.

• Frozen for Freshness: Sealed and frozen immediately to maintain the texture and flavor of the meat.

• Versatile Cooking: Ideal for grilling as individual steaks or slow-roasting as a whole loin.

Product Specifications

• Product: Whole Boneless Beef Striploin.

• Alternative Name: New York Strip / Sirloin Strip.

• Meat Type: 100% Premium Beef.

• Condition: Frozen.

• Format: Whole piece for custom portioning.

How to Prepare

• Strip Steaks: Slice into 1-inch thick steaks and grill or pan-sear on high heat to your favorite level of doneness.

• Whole Roast: Season the fat cap generously and roast in the oven for a tender and juicy center.

• Thawing Tip: For the best results, let the meat thaw slowly in the refrigerator for 24 hours before you cook it.

• Resting: Always let your meat rest for 10 minutes after cooking to keep the juices trapped inside.