top of page

Rosedale - 150 days Striploin


Unforgettable Flavor in Every Bite

     Raised on the pristine pastures across farmland in Southeast Australia, these specially bred Rosedale Ruby Angus cattle, a perfect blend of Angus and European refinement, are quickly becoming the most respected and trusted brand for Pure Australian Beef of Distinction. To achieve the ultimate in flavor, tenderness, and marbling, Rosedale Ruby finishes them for approximately 150 days with a proprietary blend of natural grains and fresh artesian mineral water. This approach ensures that every cut of Rosedale Ruby A+ premium free-range beef, sourced from their herd of young, award-winning cattle, delivers an unforgettable dining experience. Rosedale Ruby is committed to raising cattle without added hormones or chemicals, resulting in a healthy and delicious product.



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.

Comentários


Stay Up-To-Date with New Posts

Search By Tags

No tags yet.
bottom of page