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Introducing striploin, sirloin’s tender-hearted younger brother. While both steaks are a great option for those watching their fat intake, the striploin has just a little more marbling making it a safer bet on the grill. No chance of a dry steak here.
This versatile cut, from Australia's south-east, is also very well suited to stir-frying. It is easily cut into manageable strips and is not so lean that it’d dry out in the wok. With a mild flavour, this cut also absorbs marinades well without needing to soak for hours and hours. Give striploin a go, it’s a winner.
Hand cut to approximately 250 or 350 grams.
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