Due to high demand, adding to our portfolio, top quality Australian beef from South East Queensland. This is the striploin block of 1kg (2.2lbs) we use the chilled and never-frozen whole primal striploin, remove the tendon and leave on approximately 1 cm (25/64”) layer of fat – see images. If you are looking to make one pound steaks, this cut is exactly what you are looking for. Use a sharp long knife and cut the block into two halves – see images. Then trim off the excess fat to preference to make two 1 pound New-York style striploin steaks. See cooking instructions below.
In comparison, the striploin is not as tender as the tenderloin or the ribeye however it is very flavorful and makes awesome steaks. Best cooked to medium-rare and sprinkled with steak seasoning. If you love meaty and flavorful steaks go for the striploin. If you prefer juicier and tenderer beef and don’t mind a higher fat to meat ratio or if you are planning to make a roast, go for the ribeye.
Australian beef from South East Queensland. Free-range pasture-raised their entire lives then finished on vegetable feed for superior taste, tenderness and texture 100 days before harvest (referred to as short span grain-finished). Compared to 100% grass-fed, grass-fed and grain-finished Australian beef has less gamey, taste and odor. Short-span grain-fed beef is the perfect balance between healthy red meat and positive taste experience. No subtherapeutic use of antibiotics, no factory farming, handled with care and respect in a stress-free environment. Not as superior in quality as our Morgan Ranch Beef but a great economical choice. Find more information below.
| Contents | 1 pack contains 1 block |
| Weight | Approx. 1kg (2.2 lbs.) |
| Package Dimensions | 10 x 10 x 20cm (3.9" x 3.9" x 7.8") |
| Serves | Serves 3-4 |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (32°F) |
| Defrosting Time | In the fridge: approx. 36h In ice-water: approx. 2h |
| Cooking Method | Grill, Cast-Iron Skillet, Fry-Pan, Oven |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days. |
| Also known as | Kansas City Steak, New York Steak, Porterhouse, Striploin, Club Steak |
| Country of Origin | Australia |
| Ingredients | Beef |
| Cut from | Short Loin |
| Category | Steaks, Roasts |
| Packaging | Individually vacuum packed |
✔ Humanely raised and treated with respect. All year free-range and open pasture-raised.
✔ No subtherapeutic use of antibiotics.
✔ Free-range pasture-raised on open pasture land then finished on vegetarian feed for improvement of taste, tenderness, and marbling 100 days prior to harvest.
✔ Non-commodity quality. Top-quality grass-fed and grain-finished Australian beef reserved for the upper-quality market.
✔ Compared to commodity 100% grass-fed: more flavorful, more tender and free of a gamey odor and taste.
✔ Provides monounsaturated fatty acids Omega 3s - yes, the good fats. Including a wide range of essential nutrients such as iron, zinc, protein, B vitamins, selenium and vitamin D.
✔ Australian beef provides good value and comes with a lower price point compared to our high-end quality Morgan Ranch Beef.
Our Australian beef comes from Queensland, Australia. The cows are raised on local ranches (referred to as cattle stations in Australia) which are family-owned and run. The animals are grass-fed on open pastures their entire lives. Then, 100 days (short period grain-fed) before harvesting, the cows are fed a mix of vegetarian feed consisting of natural grains, silage, hay, molasses, oilseed meals and legumes for a consistent beef flavor and texture. At no point are the animals confined in tight spaces or are force-fed. The finishing feedlots are very spacious and animals are absolutely free to roam on 6000 square meters. The processing plant is located in Kilcoy, Queensland and is one of the major exporters of upper quality beef to Japan.
| Cattle Breed | Hereford |
| Farm/Ranch | Local ranches from Queensland Australia |
| Region | South East Queensland |
| Breeding | All year free range on open pastures then finished on vegetarian feed 100 days prior to harvest. |
| Feeding | Pasture grass-fed their entire lives and then fed a balanced mix of energy, protein, fiber, minerals, and vitamins which are obtained from natural grains, silage, hay, molasses, oilseed meals and legumes. All locally produced in Australia. |
| Traceability | 100% fully traceable from ranch to fork according to the regulations by the government of Australia. |
| Export and Processing | Kilcoy, Queensland |
Defrost slowly in the refrigerator. Once completely defrosted leave it on the countertop for about 15 minutes to reach room temperature.
For steaks cut the roast right in the middle. We recommend two 1 pound steaks. Make sure to use a long and sharp knife.
Next, trim excess fat on top. We strongly recommend to leave a small layer of fat and to cook the steak on high heat on its fat side first. This way you will be cooking the steak in its own juices which yields a better and juicier taste experience.
Pat dry with a paper towel to remove any excess water. Use olive oil and steak seasoning of your preference and cover the steaks with a thin layer.
Preheat the fry-pan or skillet to very hot. Once ready place the steaks standing up with their fat side down for a couple of minutes. This way the fat will melt which creates a juicier taste experience.
Then turn heat to medium and cook steak slowly. Keep turning often on all sides. For the best results use a thermometer and cook until the internal temperature reaches 50 degrees Celsius or 120 degrees Fahrenheit. Turn off the heat and let the steaks rest for a couple of minutes.
Then move to the cutting board and continue resting phase for another 5 minutes.
Slice or serve to preference. Sprinkle with sea salt if needed. Best enjoyed while still warm.
Two 1 pound steaks are more than enough to feed 2 hungry men or a whole family with kids.
