Striploin
Rangers Valley Tip:
The Rangers Valley striploin is one of the more highly prized cuts because of the good marbling, juiciness and flavour.
HAM: 2140
Description: The Striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank.
Rangers Valley normally produces 3-rib Striploin Half Cuts.
Weight: 8.2-8.5kg (full cut) or 4.0-4.2kg (half cut)
Yield: Medium
Price Point: High
Applications: Steak, Roast, Thin Slice, Stir Fry
Preparation:
- Trim excess fat and silverskin
- Cut steak approximately 20-25mm thick (or to desired size) across the grain.
- To prepare for Thin Slice
Menu Ideas: The Striploin is best served as a steak with salt and pepper. However, for a smaller portion, try preparing Loin Medallions by cutting the Striploin into 2 logs and portioning into medallions at the desired thickness. This will allow better plate presentation and thicker cut steaks without increasing the overall portion weight.
Other Cuts: Cube Roll, Rump, Tenderloin