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USDA Corn Fed Striploin Prime (0.900-1.2kg)

45.5063.20

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Product Description

La Boucherie is proud to offer Creekstone Farms Premium Black Angus Beef for our beef striploin, one of the highest quality beef options on the market. But what makes it the best? For starters, it is USDA certified, meaning that it undergoes more rigorous testing and supervision than non-certified programs.

Additionally, Creekstone Farms uses proprietary Black Angus genetics, considered some of the best in the industry, to set the standard for quality. The cattle are treated humanely, resulting in superior quality beef. The beef striploin offered by Creekstone Farms is sourced from their Black Angus genetics and verifiable Black Angus genetics documented through their rancher partners.

The cattle are fed a corn-based feed ration, which produces well-marbled, tender beef that is sure to impress even the most discerning palates. The state-of-the-art processing takes place in Creekstone Farms’ own plant, which is devoted solely to the production of their Premium Black Angus Beef.

At La Boucherie, we believe in offering only the best to our customers. That’s why we are proud to carry Creekstone Farms Premium Black Angus Beef, including their delicious beef striploin. Try it for yourself and taste the difference in quality. Shop the rest of our beef range here.

Note: 3kg serves approximately 8 portions.

INGREDIENTS

4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
4 teaspoons salt
1 1/2 teaspoons ground black pepper
3 kg USA Creekstone Striploine Prime

PREPARATION

With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.

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