The striploin has spider web like strands of intramuscular fat that consumes almost 50% of the muscle, leading to melt in your mouth tenderness and a mild, luscious and buttery finish.
The genetic predisposition of these cattle, combined with a special feeding program, promotes an abundance of delicate, finely-dispersed intramusular fat. This is responsible for the exceptional tender qualities of the meat and its smooth, rich, buttery flavor.
*Orders over 9 pounds will be shipped in separate containers.
*Orders over $500 will require a signature upon delivery unless waived.