Whole Bone-In Beef Short Loin with Striploin and Tenderloin, Chilled, Vacuum-Packed

Whole Bone-In Beef Short Loin – Striploin and Tenderloin in One Premium Cut

A carefully selected Latvian beef short loin with the Striploin and Tenderloin retained together on the bone. Wet-aged for at least 15 days and ideal for preparing T-Bone and Porterhouse steaks, impressive bone-in roasts and professional restaurant dishes.

This whole bone-in cut comes from the loin region of the animal and contains two highly valued muscles: Striploin (Longissimus lumborum) and Tenderloin (Psoas major).

The muscles are separated by the vertebral bone structure, which forms the characteristic T-shaped bone when the loin is cut crosswise into individual steaks.

Striploin offers rich beef flavour and a satisfying texture, while Tenderloin is prized for its exceptional tenderness. Keeping both muscles together in a whole bone-in cut allows flexibility in portioning and preparation.

Versatile Culinary Uses

T-Bone Steak Preparation. The whole loin can be cut into individual bone-in steaks featuring the characteristic T-shaped bone. The Tenderloin portion varies along the length of the cut.

Porterhouse Steak Preparation. Sections containing a sufficiently large Tenderloin can be used to prepare Porterhouse steaks.

Whole Bone-In Roast. The cut can be cooked as an impressive roast using controlled heat and finished with high-temperature browning.

Grilling and BBQ. Suitable for professional grills and BBQ equipment capable of providing indirect heat.

Restaurants and Butchers. A whole cut offers flexibility in selecting steak thickness, portion sizes and cutting specifications.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

At CEPLĪŠI M.S., we specialise in producing high-quality Latvian beef and work with cattle farmers who share our focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

Wet-Aged for at Least 15 Days

The beef used for this whole bone-in loin cut is wet-aged for at least 15 days under controlled conditions.

Ageing promotes tenderness and helps develop the meat's natural flavour.

How to Prepare a Whole Bone-In Loin

A whole bone-in loin requires a different cooking approach from an individual steak.

Due to its size, indirect-heat cooking in an oven or suitable grill is recommended, with a food thermometer used to monitor internal temperature.

The Striploin and Tenderloin have different characteristics, so both muscles should be monitored during cooking. The leaner Tenderloin may reach the preferred doneness sooner.

Allow the meat to rest after cooking, separate the muscles from the bone and slice into portions.

If preparing individual steaks, use appropriate food-grade bone-cutting equipment and follow hygienic cutting procedures.

Product Information

Cut: Whole Bone-In Beef Short Loin with Striploin and Tenderloin.

Product type: whole, unportioned bone-in beef cut.

Uses: T-Bone and Porterhouse steak preparation, whole bone-in roasting.

Ageing: Wet Aged, at least 15 days.

Packaging: chilled, vacuum-packed.

Price: calculated according to the actual product weight, including the bone.

Storage: follow the storage temperature and use-by date indicated on the packaging.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.