Description
Striploin also known as Porterhouse (in Australia) or NY Strip or Sirloin is a prized cut amongst meat eaters, it’s high yet evenly distributed marbling allows it to be very versatile and blends in well with various cooking methods.
Striploin is a cut of muscle from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender.
Steaks are cut to 380 – 410g
Black Market Beef
Outside the realms of the established norm lies Black Market beef by Rangers Valley.
Some years ago, chefs from around the world began to ask for an elusive, highly marbled product – a pure Black Angus beef that would offer the kind of qualities demanded by those who reject mediocrity.
Whispers began, questions were asked, and a groundswell of very rare, highly marbled beef began to make its way from Rangers Valley to commercial kitchens around the globe. In the hands of greats, this 5+ marble score beef belies the humble beast from which it comes and submits to creations that many outside the industry just wouldn’t understand.
Supply of Black Market beef by Rangers Valley is exclusive and sporadic. It’s only available when it’s available. When we are out of stock, even we don’t know when product will replenish, all we know is that when it does, angels weep. So have faith, there will be more.
