Striploin (Faux-Filet)

Sold whole by the piece and charged on its actual weight: each one weighs 5 kg to 6 kg. The price shown is for an average 5.5 kg piece.

What it is. The whole striploin (faux-filet) from Australian Black Angus, graded MB3+ for marbling. It is sold whole, by the piece and frozen, so you can cut steaks to the thickness you like.

Taste and texture. Firmer than ribeye (entrecôte), with a strip of fat along one side and a strong beef flavor. Tender when cooked medium-rare.

How to cut and cook it. Thaw the whole piece in the fridge; a piece this size needs about 2–3 days. Trim the hard outer fat, leaving a thin layer, then cut steaks about 3 cm thick. Grill over hot coals until the center reads 52 °C for medium-rare, rest 5 minutes and slice against the grain. You can also roast the whole piece and carve it for a crowd.

Pack and storage. Arrives frozen and vacuum-sealed. Keep it at −18 °C and follow the supplier use-by date on the pack. Thaw in the fridge, never on the counter. Once thawed, cook it within a day.

Where it comes from. Australian Black Angus, checked by our butchers before it ships, and packed the day it ships.