Angus M2/3 Striploin

Grain-fed Australian Angus striploin, marble score 2/3 — the everyday steak. It is the grade that gives you genuine beef flavour and enough marbling to stay juicy, without the price of a wagyu cut you would only bring out twice a year.

Striploin has a character the softer cuts do not: it is firm, it has real chew, and the flavour builds as you work through it. Grain feeding rounds the edges off, adding a gentle milky sweetness behind the beefiness.

The fat cap along one side is the part that matters most. Rendered properly it bastes the meat as it cooks and turns to crackling at the edge — do not trim it off.

Why Choose M2/3 Striploin?

• Grain fed: a softer, slightly milky sweetness behind the beef flavour.
• Balanced: enough fat to stay juicy, lean enough that it never feels heavy.
• Proper texture: firm with real bite — the reason people choose striploin over eye fillet.
• Fat cap on: the classic striploin edge, which is where most of the flavour comes from.
• Sold whole: cut your own steaks to the thickness you actually want.
• Everyday price: a steak you can justify on a Tuesday.

How To Cook It:

• Pan seared: cut steaks 3cm thick. Salt and black pepper, nothing else. Screaming hot pan, 3-4 minutes a side for medium rare, then rest for as long as you cooked it.
• Render the fat first: stand the steak on its fat edge with tongs for 60-90 seconds before you lay it flat. This is the single biggest improvement you can make to a striploin.
• Barbecued: high heat, turn once, rest well.
• Reverse seared: low oven to 50°C internal, then a hard sear — best for thick-cut steaks.
• Korean BBQ: slice thin across the grain and grill at the table.

Cooking Note:
Rest it. A steak that goes straight from the pan to the plate loses its juices onto the plate instead of keeping them in the meat. Five to ten minutes under foil.

Storage:
Keep frozen at -18°C. Thaw overnight in the refrigerator, bring to room temperature for 30 minutes before cooking, and do not refreeze.

The steak for a normal week. Order now.