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(Frozen) US Angus Striploin ( CAB Prime )

(Frozen) US Angus Striploin ( CAB Prime )

$199 ~ FREE delivery fee for Self Pick-up ( Tuen Mun ) on order

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  • Pick-up in Tuen Mun ( Pick-up : My Loft, 9 Hoi Wing Road, Tuen Mun )

Description

Thick-cut - 1~1.25 inch
Mid-cut - 0.7~0.9 inch
Thin-cut - 0.4~0.6 inch
Priority is given to the weight

Weight conversion list
1lbs = 454g
1oz = 28.35g

Origin: USA
With the largest fed-cattle industry in the world, the United States is also the world's largest producer of beef, 
primarily high-quality, grain-fed beef for domestic and export use. 
Since the taste of corn is sweet, after few months of blood exchange during the fattening period, 
the meat of the livestock is soft, juicy, without grassy taste, and very rich in beef flavor. 
This is the most unique characteristics of US beef.

Grade: CAB Prime by Certified Angus Beef LLC
The same independent USDA graders inspect black-hided cattle (typical of the Angus breed) and give it a grade. 
All beef considered for the brand must be the best Choice, or Prime, beef – truly the top of the scale. 
This top-quality Angus beef is then evaluated again, using the brand's set of 10 science-based specifications for marbling, size and uniformity. 
If it's good enough to make the cut, then it earns the distinctive Certified Angus Beef ® brand label.
Quality,plain and simple. 
Only truly elite beef surpasses the USDA's stringent Prime standards, AND meets all 10 of the brand's quality specifications. 
Less than 1.5% of beef achieves the high standards of Certified Angus Beef ® brand Prime. And marbling is key to its incredible flavor and tenderness.

Part: Striploin
The primary muscle in the striploin is the long issimus dorsi, which also happens to be the main muscle in a rib eye steak. 
It actually extends from the hip bone up all the way up to the shoulder blade, and it's a very tender muscle. 
Since they're generally a single muscle, striploin doesn't have much connective tissue or fat, both of which are mainly found in between muscles. 
What they do have is a good amount of intramuscular fat, or marbling, which adds flavor and moisture to a steak.

The picture above is for reference only. The real object should be considered as final.

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