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Quebec striploin steak (PRIME)

$44.70
400 g
Description

Quebec striploin steak (PRIME)

The striploin is located at the beginning of the hind end of the beef, just after the iconic rib steak. This muscle is not very solicited and is surrounded by a protective layer of fat, which makes it tender and great for aging. Since this cut is well known in classic French cuisine as well as by BBQ and grill masters, you will easily find a multitude of ways to serve it.

 

Producer

Small certified beef producers who are part of the new Quebec association join the sustainable beef production program (VBP+). This allows them to demonstrate to consumers that their farm meets the highest standards in terms of food safety, animal welfare and respect for the environment.

Each breeder provides a diet based on a recipe pre-established by agronomists, which ensures well-marbled, tender and tasty meat as well as the good development of the animal. Production is controlled throughout the process by Agri Traçabilité Québec (ATQ) and is regularly monitored by veterinarians to ensure healthy development.

Cooking tip

Cooking temperature : medium-rare (56ºC)

Take out and temper the meat about 15 minutes before cooking.
Generously salt each side.
Sear the meat over medium-high heat for about 3 minutes on each side.
Reduce heat to medium and continue cooking, turning the steak regularly, until the interior temperature of the meat reaches 54ºC.
Let the meat rest on a cooling rack and wrap it in aluminum foil to gain the remaining 2 degrees.
Cut the striploin against the grain and serve.

Ingredients and allergens

Quebec Beef

Additional information

Rating :
Curing : jours
Quantity :
Origin :
Race :
Portion(s) : 2
Condition :