Jack's Creek Australian Black Angus Striploin MB2. Delivered in original vacuum seal.

The Striploin is a muscle that does little work when the animal moves, thus making it relatively tender. It is an extremely versatile cut of beef used for roasts or cut into steaks. Though not as tender as rib eyes or tenderloins, strip loins are very flavorful due to consistent marbling and nice firm textures.

Tight texture with a definite grain means strip steaks are moderately tender, but still have a bit of chew. Good marbling and a strong beefy flavor. Not as robust as ribeye, but much easier to trim with no large pockets of fat, making it an easy-to-cook, easy-to-eat cut. A favorite of steakhouses.

JACK'S CREEK BEEF AUSTRALIA

Jack’s Creek Angus beef is derived from Angus cattle, grain fed for 100 to 120 days on a specifically formulated high energy grain diet and are a minimum of 50% Black Angus.

Jack’s Creek Angus are bred and grown in the prime agricultural areas of the Liverpool Plains in Northern New South Wales and the Darling Downs in South East Queensland. All of the cattle are raised free range for the first part of their lives in a natural clean environment, grazing on the abundance of natural grasses in Eastern Australia.

Our Angus beef is graded as marble score 1-2 and primal cuts can be weight ranged.

Jack’s Creek Grain Finished Angus Beef:

• Minimum 50% Black Angus
• Grain Fed 100-120 days
• Primal Cuts weight ranged
• Halal Accredited

Quality Control:

Stored between 0 and 4 degrees celsius. Chilled and never frozen.

Note:

Actual product may be slightly different from image.