O'connor Striploin

This is the classic striploin cut from O'connor (more about the producer below). The striploin comes from the short loin of the cow behind the ribs, and is a long rectangular cut with a strip of fat along the top, which you can trim or keep for added flavor when cooking. Also known as the New York strip, the striploin is great value for an "everyday" steak. Great for all kinds of cooking, but best on the grill or pan seared. About the producer: Grass-fed beef develops its flavor and nutrient profile directly from the pasture on which the cattle are raised, and southern Australia has some of the most lush, nutrient-rich pastureland in the world. It’s here in southern Victoria’s temperate climate with regular rainfall, super clean air, and abundant healthy soil that the Angus and Hereford breeds thrive, unlike the more arid regions in the middle and northern part of the country. And it’s here that the O'connor family have been producing exceptional beef for three generations. Their best beef - the Premium 100% grass-fed range - is in short supply, with most of it going straight to Australia’s top butchers and steakhouses in Melbourne and Sydney. That’s where we tasted it for the first time, and we quickly learned why the Aussies keep most of it for themselves - this is exceptional beef. It pairs robust classic ‘Angus/Hereford’ flavor with a level of marbling that requires abundant healthy pasture and skilled farmers to produce without grain-feeding or antibiotics. After a personal visit to one of their Gippsland farms and abattoir in April (see the pics!), we’re excited to bring some of their Premium cuts directly from the producer to you - no middlemen means great value. To learn more about them & get some great beef-spiration, give them a follow on IG here.