FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
Our Salt Aged Striploin is a premium cut from native breed beef, reared on local North Yorkshire farms. This beautifully marbled joint is aged to enhance its natural tenderness and rich, robust taste. Whether cooked as a whole joint for roasting or sliced into steaks, it offers a satisfying depth of flavour and texture, perfect for those who appreciate high-quality, traditional meat.
Price range: £72.00 through £180.00
If you’re looking for a premium cut of beef that brings both versatility and taste to the table, striploin is an excellent choice. Sourced from the lower back of the animal, this cut boasts a balance of rich, succulent meat and just the right amount of fat, making it a favourite among those who appreciate good traditional food.
Why Choose Striploin?
What makes striploin stand out is its versatility. Whether you decide to cook it as a whole joint or slice it into individual steaks, this cut never disappoints. As a joint, striploin works beautifully as the centrepiece for a Sunday roast, offering tender meat with a robust bite and that desirable crispy fat cap when cooked to perfection. It’s a classic option for any special occasion or family gathering.
Alternatively, if you prefer the convenience of steaks, striploin is easy to portion at home. Its even shape allows you to cut uniform steaks, which are ideal for grilling, pan-frying, or even cooking on the barbecue. The fat marbling in the striploin adds depth and richness during cooking, resulting in tender, juicy steaks with a satisfying chew.
Cooking Tips for the Best Results
If you’re roasting striploin as a joint, aim for medium-rare to medium for the best balance of texture and flavour. Simply season the joint generously with salt, pepper, and perhaps some fresh herbs. Roast at a high temperature initially to crisp up the exterior, then lower the heat and allow it to cook through slowly. Let it rest for at least 15 minutes before carving to ensure the juices redistribute throughout the meat.
For steaks, cut your striploin into 2 to 3 cm thick slices. Season them well before searing in a hot pan with a touch of oil or butter. Aim for a nice golden crust on each side while keeping the inside pink and juicy. Remember to rest the steaks briefly after cooking—just 5 minutes will do—to lock in all those lovely juices.
Nutritional Information and Diet Considerations
Striploin is a great source of high-quality protein, iron, and essential B vitamins, making it an excellent addition to a balanced diet. It provides energy and helps support muscle repair, making it ideal for those following a protein-rich diet. Additionally, striploin is a good option for those on low-carb or keto diets, offering satisfying fat content alongside the protein.
Whether served as a whole joint or enjoyed as steaks, striploin offers the perfect blend of traditional quality and versatility. Whether you’re planning a family feast or a simple steak night, this cut from North Yorkshire’s finest native breed cattle will make a great meal with ease.
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Alastair Hood (verified owner) –
I prefer medium rare beef , it turned out to be moist and a bit firmer than butter, ideal!
Rod Flawn (verified owner) –
Bought for Christmas & frozen since November. Took off two steaks before freezing. Defrosted 3 days before needed, used a rub of thyme, sage, sweet roasted garlic paste )& olive oil & left in the fridge for 2 days. Brought to room temperature, seared well in a griddle pan, in the oven on a bed of garlic cloves 200c for 10 minutes & 160c for 50mins. Out of the oven at 163f & rested for 20 mins. Result = perfect medium succulent joint with superb flavour. Bottle of Cornas from Burgundy went very well. Here’s to the next time, thank you.
Gordon Smith (verified owner) –
Really high quality beef. Service was excellent. Not a huge meat eater but will make TGIMC my go-to when I do.
Ian Hindmarch (verified owner) –
A short sear then 40 mins on closed gas-grill bbq produced the most succulent roast beef any of the four binders had tasted.
Paul Deplitch (verified owner) –
Great lump of flavoursome meat, barbecued to medium rare over British lump wood charcoal.
Spot on.
Vivien Chesman (verified owner) –
Best beef joint we have had for a long time.
David Roberts (verified owner) –
PETER ROBINSON (verified owner) –
Superb quality beef, no leftovers…….none!
KAREN BENNETT (verified owner) –
[email protected] Baldwin (verified owner) –
Absolutely full of flavour. Roasted on high for 30 mins to caramelise the outside then very low for a couple of hours for the tenderest beef ever.
Peter Addison (verified owner) –
Very tender cut into steaks
Steven Harris (verified owner) –
Cut in half to create two joints, one of which was cooked Sunday.
Seared on all sides on the hob 1-2 mins per side then cooked at 120°C with a thermometer set to alarm at 56°C. Absolutely lovely medium rare joint with a fantastic flavour highly recommended.
Joyce Hukin (verified owner) –
I cooked it very slowly at a low heat,& the taste was superb, just like beef used to be. It made some lovely juices for the gravy & some beef dripping for the tatties. Will buy again.
Graham Dring (verified owner) –
superb, and for a very reasonable price for the quality of the meat, no hesitation in ordering again
Raymond Hart (verified owner) –
Excellent as a roast joint and as steaks