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Less Fat Than a Ribeye. More Character Than a Tenderloin. The Serious Steak.
The strip comes from the short loin — a muscle that works just enough to develop flavor but not enough to toughen. On a well-finished show steer, the strip carries serious marbling without the external fat cap of a ribeye, making it the choice for the person who wants their steak to taste like beef, not butter.
Cut at 1.5 inch. Vacuum-sealed and frozen. Sold individually and in packs of two.
Suggested preparation: Same cast iron approach as the ribeye, but this one can handle a little more heat. A show steer strip on a screaming hot grill is a Texas summer moment.
Less Fat Than a Ribeye. More Character Than a Tenderloin. The Serious Steak.
The strip comes from the short loin — a muscle that works just enough to develop flavor but not enough to toughen. On a well-finished show steer, the strip carries serious marbling without the external fat cap of a ribeye, making it the choice for the person who wants their steak to taste like beef, not butter.
Cut at 1.5 inch. Vacuum-sealed and frozen. Sold individually and in packs of two.
Suggested preparation: Same cast iron approach as the ribeye, but this one can handle a little more heat. A show steer strip on a screaming hot grill is a Texas summer moment.