Bord Bia - Irish Food Board
The flavour shows where the best grass grows
Cut from the short loin, the striploin consists of a muscle that is little used, so is particularly tender. It’s also a fairly sizeable muscle so can easily be divided into larger portions. This is best roasted with some fat covering it to give extra flavour. But if the beef is well aged, then just cut into steaks and it’s good for the grill!