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1824 - Wagyu Striploin Mb.0-3

After two centuries, we’ve learned a thing or two.

     Our story begins in 1824. Through droughts, fires and flooding rains, our grit has paid off season after season. Back in the early days, our stations defined the frontier between coast and desert.

     The 1824 herd are born wild, free to range on vast native pastures in Australia’s great

Northern cattle country. It’s the kind place that’ll render you speechless. 1824 is what you get from almost two centuries of know-how. “This is real, primal meat.”





About this cut - Striploin

     The striploin corresponds to the animal's dorsal muscle. It is a long cut that extends from the chuck to the hip, along the entire spine, including part of the ribs. Specifically, the striploin refers to the rear portion of the loin, the narrow part near the hip that runs above the false or short ribs. This cut is a rectangular, boneless piece from which entrecôtes are taken. Sirloin chops, sirloin steak, and the T-Bone steak, named for its distinctive T-shaped bone, are also derived from this section. The striploin is one of the most prized cuts of beef, along with the tenderloin. The meat is lean, juicy, tender, and mellow, with some connective tissue and fat that add flavor. These qualities make it ideal for grilling, pan-searing, or roasting.


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