This incredibly fine cut of beef originates from the center of the beef loin.

Combining our unique aging process and the perfect carving, will assure you a mouthwatering taste with every bite.

This most popular steak is very affordable yet one of the highest quality beef steaks on the market. Order your striploins today and start grilling this week!

Nutrition (8oz Serving): Fat: 7g, Sat. Fat: 2.24g, Calories: 276, Calories from Fat: 68, Carbs: 0g, Protein: 48g, Cholesterol: 155mg, Sodium: 143mg

Put Some Meat On Your Bones With Delicious Bone-In Striploin

Beef lovers will enjoy striploin and the bone-in version is just like the New York and Kansas City strip steaks that so many people prefer over other cuts of meat. Bone-in striploin is rich, marbled, and contains the same delicious flavor offered by the boneless version, and then some. By leaving the bone on the meat, the taste is enhanced. In addition, the presentation is much more attractive.

Striploin is a fine cut of beef taken from the center of the beef loin. It is cut from the short loin and is the larger of the two meats comprising the T-bone. This cut is extremely popular and can be cooked in several ways, including a relatively unique roasting method. A bone in beef striploin roast is a tender cut featuring a “beefy” texture and flavor. The roast can be dry aged in the refrigerator for a few days. Prior to cooking, dried pieces should be trimmed.

Different results are achieved when striploin roasts are cooked at different temperatures. Low-temperature cooking achieves juicy beef flavor, while cooking at temperatures of between 350 and 450 degrees can dry out the outer portion of the roast, causing the meat to shrink from ¾ to one pound. Cooking at a lower temperature of approximately 250 degrees provides even cooking from the center to the outer edge without drying out the meat. By searing the meat before roasting it, juices are sealed in and bacteria is prevented.

A quicker and easier roasting method yields a result that is tasty but not as juicy from the center to the outer edge of the meat. Remove the bone in beef striploin from the refrigerator one hour prior to cooking and bring it to room temperature. Preheat the oven to 450 degrees and season the meat with salt and pepper. Place the fat side facing up in a roasting pan and roast uncovered for 15 minutes. Reduce the oven temperature to 325 degrees and roast for an additional 15 to 18 minutes per pound.

Continue roasting until a meat thermometer reads 135 to 140 degrees for medium rare doneness or 140 to 150 degrees for medium doneness, when inserted into the thickest section of the meat. Cooking to a higher temperature will dry out the striploin. After the meat has completed cooking, remove it from the oven, tent the roasting pan with foil, and allow the meat to sit for 15 to 20 minutes.

While the meat sits, its internal temperature will increase between five and ten degrees. Therefore, it can be removed from the oven when the internal temperature reaches five to ten degrees lower than the desired doneness. An instant-read thermometer is always recommended when roasting USDA striploin bone meat.

Roasting bone-in striploin is something every meat lover should do at least once. This flavor is four out of five stars and the bone makes the presentation more elegant. If you have enjoyed bone-in New York strip steak over the years, enhance the palate with some roasted striploin. The experience will definitely be worthwhile!