At D'Artagnan we believe in choices, especially where beef is concerned. This grass-fed option provides lean meat that is much higher in omega-3 essential fatty acids, beta-carotene and vitamin-E than grain-finished beef.
There are health benefits associated with eating grass-fed beef, but we like it simply for the taste. True, it's not as fatty and succulent as corn-fed beef, but it has an honest beefy flavor that reminds us what a steak should taste like.
With this whole beef striploin you can step up as butcher and carve it into steaks of your preferred thickness and trim. Remember to err on the side of rare when you cook this lean beef.
Just the facts
- Raised on family-owned ranches
- 100% grass-fed beef
- No antibiotics, no hormones, no stimulants
- Lean, tender meat with a mild flavor profile
- Yields 10 portions on average
- Ships in an uncooked state
- Product of Australia
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Our mission is to find ranchers that share our vision of a more humane and sustainable way of rearing livestock. We work only with those who respect nature, and focus on the best animal welfare practices as well as responsible stewardship of the land and environment.
Family-owned and -operated ranches in Australia allow the Angus and Hereford breed cattle a free-range lifestyle and a diet of 100% grass, including alfalfa and rye. These high-protein grasses along with plenty of exercise, convert to soft-textured muscle, not fat, and a firm, yet springy texture in the beef.
In keeping with our principles and protocols, the cattle experience little stress and never, ever get any hormones, stimulants or antibiotics.
Grass-fed beef offers high protein, minerals and B-group vitamins such as niacin, thiamin and zinc; it tends to be lower in fat, and ours has about 30% less than conventionally raised, grain-finished beef.
When carving into individual serving steaks, we recommend they be cut to at least 1½ inches in thickness. Sliced into steaks and grilled, this large striploin can feed a backyard party. Or provide many meals to come when cut it into individual portions, vacuum-sealed and stashed in the freezer.
Even though our grass-fed beef is quite tender, it’s always going to be leaner than beef that has a grain finish. And since it is leaner, you have to take care not to overcook this striploin, which will make it tough.
Striploin is already a lean cut of beef, so try coating it with olive oil to protect it and help with browning. You might also use a light marinade. Grass-fed beef requires less cooking time than conventional beef, so make sure that you keep a close eye on it.
And be sure to cook only to rare or medium-rare so you don’t lose the tender texture and extraordinary flavor.