- Reference
- 002
- Primal
- Loin
- Condition
- Chilled & frozen
- Feed
- Grass fed & grain fed
- Origin
- Argentina · Brazil · Uruguay · Paraguay
Loin
Striploin
The steakhouse benchmark.
The boneless loin muscle running along the back.
DERoastbeefFRFaux FiletNLDunne LendeESBife Angosto
Preparation & trim standard
Silver nerve with adjoining fat removed. Chain muscles separated along the natural seam. Bone peelings at the internal face removed. Triangular cap at the fore end removed. Fat cover trimmed to an even thickness; ends cleaned of bone sawdust.
Culinary application
New York strip, sirloin steaks, entrecôte and roasting joints. Cuts cleanly into portion steaks.
Weight range
3.0–3.5 kg → 6 kg+
Product specification
| Origin | Argentina · Brazil · Uruguay · Paraguay |
|---|---|
| Species | Bovine |
| Feed | Grass fed & grain fed |
| Condition | Chilled & frozen |
| Packing | Individual pieces, each vacuum packed with internal labels, packed in a labelled carton box. |
| Brand | Different brands in stock |
| Storage — chilled | 0–2 °C · 4 months shelf life |
| Storage — frozen | −18 °C · 24 months shelf life |
| pH | max 5.9 |
| Colour | Bright red |
| Odour | Odourless |
| Fat | Creamy white |
Microbiological testing and quality certification available on request. Specifications may be adjusted to your requirement — trim level, fat cover, weight band, packing format and labelling.
Start a conversation
Tell us what you need
and in what volume.
Cut, quantity, chilled or frozen, and where it needs to go. We reply within one working day.