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.
All these striploins have been trimmed removing thick sinew and excess fat as per photo.
Steaks are portioned to 350 – 400g
WX
A lineage nexus – Rangers Valley cross bred Wagyu.
WX by Rangers Valley is Wagyu, cross bred with the very best genetics to create something new and unique to a market looking for something rare and exclusive. Ours isn’t like other cross bred wagyu. It stands alone as a product because it’s not just about the wagyu component – or the marble score. It’s about a newly developed and artfully crafted evolution. This evolution is equally the wagyu and marble score, plus a deliberate and artful cross breeding – a lineage nexus where one great ancient breed meets another to create a flavour, performance and undeniable quality that’s impossible to define.
Melt in the mouth flavour, texture and that mystifying umami, WX by Rangers Valley brings an eating quality unlike other beef. Known for its intelligent cross breeding, resultant marble score and relentlessly buttery mouthfeel, WX is used by Chefs all over the world with exciting results.
For specifications and inspiration, visit wxbyrangersvalley.com.au
