The prime centre section of the striploin, prepared to give chefs a clean, even piece with excellent portioning potential. The vein end and rump end are removed, with the external fat carefully trimmed and shaped to leave a consistent centre cut.
Dry aged to build depth of beef flavour while retaining the familiar tenderness and texture of striploin. Its regular shape makes it particularly well suited to portioning into sirloin steaks, giving chefs greater consistency across the menu.
Use
Ideal for sirloin steaks, steak frites, chargrilling, pan-searing, steak sandwiches, sharing cuts and roasting whole before carving.
Technical
Cut: Centre Cut Striploin
Preparation: Vein end and rump end removed, underside cleaned and external fat trimmed and shaped
Maturation: 28+ days dry aged
Approx. weight: 3.5–3.8kg
Pack: 1 piece
Sold by kg
