Striploin

BEEF CUTS

Discovering Striploin

Whether you want to call it Roastbeef, Entrecote or Striploin, the substance does not change. It is one of the great classic cuts of French butchery, the fattest part of the beef taken from the area between the two ribs in the sirloin. Precisely because it is made from a muscle little used by the animal, roast beef is very tender and rich in flavor. This makes it one of the most valued and delicious beef cuts.

The French word Entrecote is used internationally to refer to beef steaks, usually boneless. Entrecote is a cut of meat characterized by heavy marbling, the infiltration of fat within the animal's muscle fibers. The more marbled the striploin, the richer in flavor and more tender it will be. In addition, roast beef has a typical strip of fat around it.

How to cook striploin

Before moving on to cooking the striploin, it is recommended to take the meat out of the fridge and let it rest at room temperature for at least an hour. This process will avoid the violent temperature changes that would cause the meat fibers to harden quickly. After drying the meat with paper towels to remove excess moisture, sprinkle it with salt and grease the surface with a drizzle of extra-virgin olive oil: this will make the entrecote crispy on the outside and juicy on the inside.

The striploin can be cooked very easily in a nonstick skillet or on a red-hot grill pan. The most important thing is to choose a quick, high-temperature technique, such as barbecue, grill, or griddle cooking.

Regardless of the cooking method you choose, it is important that the cooking surface be very hot at the time the meat is placed to cook, so as to activate the famous Maillard reaction and give the meat that externally caramelized flavor we so much appreciate. It is essential never to poke holes in the meat during cooking, to avoid letting it lose its delicious juices.

Cooking time in the pan or on the grill will vary according to your preference and the thickness of the slice of meat: count 2-3 minutes per side for a rare steak. If desired, the meat can finish cooking in the oven for 5 minutes in grill mode at 250°.

Japanese Wagyu Striploin

Japanese Wagyu striploin is a perfectly balanced cut of fat and meat with a unique marbling. Kobe Beef is a variety of Japanese beef and it is considered the most prized in the world. What distinguishes it is the marbling of the meat:  the intramuscular fat, which are more evenly and homogeneously distributed. The presence of this high amount of fat allows the meat to be particularly tasty and tender.

Given the value of this Japanese meat, grilling or barbecuing is asolutely not recommended because the fat would be attacked by the flame and all the juices of the meat would be lost. In Japan, it is common to serve Wagyu beef in thin slices and cook it on a griddle "Teppanyaki," on a cast-iron plate "Sukiyaki," or in a light broth, the famous "Shabu-Shabu."

Spanish Rubia Gallega Striploin

Rubia Gallega striploin is a tender cut of Spanish meat dry aged for 21 days. This cut does not refer exactly to an anatomical portion, but it may refer to those parts next to the tenderloin, which is almost always the rump, a highly prized cut from the beef. The Rubia Gallega is the most interesting breed of cattle in the Spanish scene, distinguished by its unique aroma.

The Rubia Gallega is a type of Old Cow, a cattle from northwestern Spain. These cows can reach 7 to 10 years of age, grazing freely in the mountains, feeding on grass and grains. Rubia Gallega is one of the finest meats in the world, the name Rubia Gallega comes from the color of the cows and their origin, namely blond and Galician cows.

Cazurra Striploin 

Cazurra striploin is a bone in cut of Spanish meat matured 45 days. This special breed is 12- to 18-month-old cow from the Pyrenees, mountains in southwest Europe that form a natural border between France and Spain.

This bone in striploin is characterized by strong marbling, which is the infiltration of fat inside the animal's muscle fibers, which makes the meat even tastier. Cazurra striploin is very tender and succulently juicy. It has unique nuances of Dry-Aged meat: notes of toasted nuts, a strong aromatic feeling and mineral touches. A cut of meat with great personality.

Veal Striploin

Ternera is a special veal breed from Spain. When we talk about mountain beef we are referring to calves raised in the mountains of northern Spain. These are calves between 12 and 15 months old that have been fed a natural diet of grass and herbs and raised in optimal conditions, grazing freely.

Mountain veal striploin is a tender cut of meat aged 12 days, which gives it an exceptional persistence of flavor. Vacum meat is renowned for its rich taste and tender texture, making it a popular choice among gourmets and haute cuisine chefs.