Striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank. The Flank is removed at a specified distance from the eye muscle (M. longissimus dorsi) at both cranial and caudal ends.

Note: This is a random mass product. The final invoice value will be on the actual issued weight.

Beef

Storage Instructions:

Keep refrigerated at 0-2˚ C. Suitable for home freezing.

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