Smoked Beef Striploin 3500 g
Striploin is a muscle whose fibres run in a single direction from end to end. That is decisive for slicing: with the grain running one way, a blade entering at a right angle produces a clean cut, the slice holds together and the edges stay even.
In structurally complex cuts such as rib or cured beef the slice edges come out irregular; in striploin the slice is almost geometrically even. Where the appearance of the slice matters — charcuterie boards and plated presentation — that difference tells directly. The 3500 g size then makes it possible to produce even slices in volume.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- The fibres run in one direction, so a right-angle cut holds together with even edges.
- The most suitable cut where slice appearance matters, on boards and plated dishes.
- A 3500 g size yields a high count of even slices from one piece.
- Shrink packaging separates the meat from air, protecting the surface until it is cut.
Where To Use It
- Charcuterie boards and plating
- Hotel breakfast buffets
- Restaurant à la carte
- Sandwich and baguette production
- Canapés and aperitifs
- Catering and banqueting
Wholesale Ordering & Storage
Suited to kitchens producing slices in volume; a large piece lowers cost per kilo, though turnover must be sufficient that the cut face does not stay open for long. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
Why does this cut give the cleanest slice?
In striploin the fibres run in one direction. A blade entering at a right angle produces a clean cut, while cuts with complex grain give irregular slice edges.
Which direction should it be cut?
At a right angle to the grain. Cutting along the grain leaves long fibres and reads tougher in the mouth.
Does 3500 g have to be used at once?
No. The product is kept whole and sliced as needed; the cut face should be wrapped.
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