Striploin
Element cut from the upper part of hindquarter. The most delicate – after tenderloin – element of beef.
Culinary applications: primarily for preparing steaks, also for stewing and cooking.
Culinary Inspirations
Roast striploin
Roast beef neck, served on vegetable risotto
Roasted boneless shoulder with potato dumplings in chanterelle sauce
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Roast striploin
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Roast beef neck, served on vegetable risotto
See more
Roasted boneless shoulder with potato dumplings in chanterelle sauce
See more recipes
