Grass-Fed Beef Striploin, Boneless
Grass-fed beef striploin from Angus and Hereford cattle raised with no antibiotics or hormones on Australian ranches. Grass-fed beef is leaner than grain-fed beef, and the densely-textured, highly flavorful meat also offers health benefits.
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
Cooking & Serving
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.