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Grass fed cattle all year round. Irish beef is without doubt the best beef in the world and this is down to the Irish climate and breed. In Ireland they use the best British breeds of cattle for beef, (Hereford is the most popular followed by Aberdeen Angus) Then fed on grass and clover outside 9 month of the year, then brought inside for 3 months during the harsh winter and fed on silage. Silage is cut spring grass and wrapped in black plastic for winter storage.
The striploin steak—often called a New York Strip, strip steak, or sirloin—is a premium, boneless cut from the cow’s short loin. It offers the perfect middle ground between the melt-in-your-mouth tenderness of a filet mignon and the intense marbling of a ribeye.
The beef tenderloin comes from the loin and sirloin sections, running deep inside along both sides of the cow’s backbone (spine), just under the ribs. Because this non-weight-bearing muscle gets almost no exercise, it is incredibly soft and yields the most tender meat on the entire animal
Key Characteristics
- Flavor & Texture: It features a rich, beefy flavor with moderate, even marbling. Because the muscle does very little work during the cow’s life, the meat is extremely tender.
- The Fat Cap: Striploins are famous for a distinctive rim of fat on the side. This melts during cooking to keep the meat incredibly juicy.
- Alternatives: When the bone is left intact, this exact same cut becomes a T-bone or Porterhouse.
How to Cook It
Because it is a thicker cut, it handles high heat beautifully and builds a great crust.
- Prep: Always bring your steak to room temperature for about an hour before cooking.
- Sear: Season generously and sear over high heat for roughly 3-4 minutes per side.
- Finish: Cook to your preferred temperature (medium-rare is generally recommended at (135F) (57C)
- Rest: Remove the steak from the heat and let it rest for 10 minutes before slicing to retain its juices
0.5 kg
