striploin

Striploin is a cut of beef that comes from the short loin section of a steer or heifer. Located just behind the rib row, the striploin is a long, relatively narrow muscle that runs along the spine and finishes near the sirloin. It is prized for its tenderness, robust flavor, and appealing marbling, which give the meat a pronounced juiciness and a slightly sweet beefy taste.

The striploin can be sold whole or divided into steaks. When uncut, the striploin is often dual‑cut into a filet and strip steaks at the butcher. Common steak cuts derived from the strip portion include the New York strip, Kansas City strip, and club steak. The sirloin cut is made from the portion of the striploin that lies further toward the rear of the animal. Because of its exposed position, the striploin receives moderate connective tissue, making it suitable for grilling, broiling, or pan‑frying at high temperatures. It is frequently held at medium‑rare to medium to allow the fat cap to melt and the meat to remain tender.

Striploin steaks are favored in fine dining and casual barbecue settings alike. They can be served whole or sliced across the grain to produce thinner cuts suitable for stir‑frying or thin‑bread slicing. Typical accompaniments include compound butter, Béarnaise sauce, or a simple pepper rubbed with olive oil. Due to their versatility and consistent quality, striploins are a staple in many charcuterie shops, steak houses, and supermarkets worldwide.