Bone in striploin steak

How we prepare your bone in strip steaks 

In our facility, we manually cut into steaks, a whole, aged item called a shortloin. This piece is the part of the back with the spine bone, which when cut creates a beautiful T in T-bone and Porterhouse steaks. The piece has striploin on one side of the bone and tenderloin on the other. While the striploin has a regular shape along its entire length, the tenderloin narrows up the back. In the place where we start to cut bone in striploin steaks, there is no more tenderloin. Excess, protruding T-bone from the tenderloin side is trimmed nicely to give a prettier shape to our steaks.

What kind of beef are the steaks made of

Bone in striploin steaks in our store are the highest quality American black angus beef. It cannot be confused with any other. It will be crispy, aromatic and epically juicy every time. It matured for a minimum of 40 days, so that at the end the grillmaster received the perfect raw material for his grill.