The strip loin is the rear part of the loin, which results in a leaner, juicier and more tender meat. Unlike the prime rib, where meat is taken from long ribs, in strip loin meat is taken from shorter ribs.
Shank – Sliced shank bone in
Striploin boneless
Use and consumption
This meat is especially suitable for cutting thick steaks. We get entrecote from fillets between the ribs, which in turn includes a piece of fat perfect for cooking either broiled or directly on the grill.
Characteristics
- Storage: ≤ 18º C
- Shelf life: 12-18 months
- No allergens or GMOs.
- Ideal for: HORECA
Defrost
We recommend defrosting slowly and cold, so that the meat retains its optimum qualities. Accelerated defrosting or defrosting without cold conditions is not recommended.
