Striploin

Striploin steaks come from the "thin end" of the loin—specifically the longissimus dorsi muscle in the lumbar region—which is the same cut used for New York Strip steaks. The difference lies in the selection: a New York Strip is cut exclusively from the center portion and is trimmed for uniform shape and thickness, whereas a striploin is cut from the entire length of this section, including the front and rear ends. Consequently, striploin steaks may vary slightly in shape and marbling, but they offer a better price per kilogram while delivering the same great flavor. Steaks cut from the end closer to the ribs tend to be juicier and have more marbling, while those from the rear end are firmer and feature a distinct band of connective tissue—which is best scored before cooking. This is a reliable, no-nonsense steak perfect for restaurant menus or home grilling: you get the classic flavor of the loin without paying a premium for perfect, uniform geometry.

Primal cut

Loin

Aging

Wet-aged, 14–30 days

State

Fresh

Cooking method

Grill, Pan