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Beef Striploin (without membrane) 3+kg, Australia, Chilled

Striploin is suitable for frying as steaks (sirloin steak), including minute steaks. It’s also great for grilling, braising, cutting into strips for wok or stews, or roasting as a large piece for barbecue, smoking, or roasting in the oven. Delicious stuffed rolls and pockets can be made from striploin (it pairs well with bacon slices for stuffing). The membrane on the striploin is removed—this is not used in cooking. Striploin is known for its lean meat and beautiful cutting surface, with an even and regular appearance.

From striploin, you can make breaded and fried portion pieces. Portion pieces cut from striploin and breaded are called breaded schnitzels. A schnitzel is a 1-1.5 cm thick slice cut against the grain, then pounded thin (about 0.5 cm thick). The edges can be folded over and shaped into an oval schnitzel. It is typically breaded in flour, beaten egg, and breadcrumbs seasoned with salt and spices.