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Whole Beef Striploin, Chilled, Vacuum-Packed

Expiry time 30 days Weight can be adjusted +/-200-500 g Price per 1kg € 42.35

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6.3 kg € 266.81

The exact weight will be indicated on the invoice, which will be sent after the order is prepared.

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Whole Beef Striploin – Premium Latvian Beef, Aged for at Least 15 Days

CEPLĪŠI M.S. Whole Beef Striploin is a premium loin cut sourced from carefully selected cattle raised in Latvia. Known for its rich beef flavour, natural marbling and characteristic external fat cover, Striploin offers an excellent balance of tenderness and flavour. Aged for at least 15 days, it is supplied as a whole cut, chilled and vacuum-packed.

Striploin, also known as Strip Loin, comes from the loin section of the beef carcass. Its principal muscle is the Longissimus lumborum, which has a relatively uniform structure and a desirable balance of tenderness and rich beef flavour.

Compared with Tenderloin, Striploin generally offers a more pronounced beef flavour and a distinctive outer fat cover.

Compared with Ribeye, it typically has a more uniform muscle structure and less extensive internal fat distribution.

Buying Striploin as a whole cut allows you to choose the thickness of individual steaks, prepare consistent portions or roast the beef whole.

This format is particularly suitable for steak enthusiasts, family celebrations, grilling and professional restaurant kitchens.

Characteristics of CEPLĪŠI M.S. Whole Striploin

Carefully Selected Latvian Beef. Sourced from selected cattle raised in Latvia according to our quality requirements.

Aged for at Least 15 Days. Controlled ageing supports tenderness and flavour development.

Rich Beef Flavour. Striploin is valued for its distinctive, full-bodied beef taste.

Natural Marbling. Intramuscular fat can contribute to juiciness and flavour. The degree of marbling varies between individual cuts.

Characteristic Outer Fat Cover. The fat layer contributes flavour and helps retain juiciness during cooking.

Relatively Uniform Muscle Structure. Makes it convenient to prepare consistent steak portions.

Whole-Cut Format. Offers control over steak thickness, portion size and cooking method.

Why Choose Whole Beef Striploin?

Purchasing a whole Striploin gives you greater flexibility in preparing the beef.

Depending on the size of the cut, it can be divided into steaks approximately 2.5–4 cm thick or portioned according to individual preferences.

Thicker steaks are particularly suitable for Reverse Sear, while thinner portions can be cooked more quickly in a hot pan.

A whole Striploin can also be roasted in the oven and sliced after resting.

For professional kitchens, the whole-cut format provides flexibility in portion control, steak thickness and raw material utilisation.

Striploin vs Ribeye vs Tenderloin

Striploin offers a balance of tenderness, rich beef flavour and a characteristic external fat cover.

Ribeye generally has more extensive marbling and fat distribution between muscles, contributing to a particularly juicy texture.

Tenderloin is among the most tender beef cuts, but is usually leaner and more delicate in flavour.

Striploin is an excellent choice for customers seeking a classic steak with rich beef flavour and satisfying texture.

Culinary Uses

New York Strip Steaks. Portion the whole cut into even steaks and cook in a frying pan or on a grill.

Grilled Striploin. Grill the steaks to develop a browned crust while controlling the internal temperature.

Reverse Sear Steaks. Gently cook thicker steaks at a lower temperature before finishing with a brief high-heat sear.

Whole Striploin Roast. Roast the whole cut in the oven and slice after resting.

Striploin with Herb Butter. Serve with butter, garlic, thyme and rosemary.

Restaurant Steak Portions. Prepare steaks according to the portion sizes required for your menu.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

CEPLĪŠI M.S. specialises in producing high-quality Latvian beef.

We work with Latvian cattle farmers who 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.

Our beef steak cuts are aged for at least 15 days to support tenderness and flavour development.

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

How to Prepare Beef Striploin

1. Prepare the Beef. Remove the Striploin from its vacuum packaging and pat dry.

2. Choose the Cooking Method. Roast the whole cut or portion it into steaks of your preferred thickness.

3. Portion the Steaks. Aim for consistent thickness to achieve even cooking.

4. Seasoning. Use salt, freshly ground black pepper and, if desired, garlic, thyme or rosemary.

5. Searing. Cook in a hot frying pan or on a grill. The outer fat cover can be briefly seared to encourage rendering.

6. Monitor Doneness. Use a meat thermometer, especially when cooking thick steaks or roasting the whole cut.

7. Rest and Serve. Allow the beef to rest before slicing against the grain.

Approximate Steak Doneness Temperatures

Rare: 49–52°C
Medium Rare: 53–56°C
Medium: 57–63°C
Medium Well: 64–67°C
Well Done: 68°C and above

These temperatures describe culinary doneness. For whole beef cuts, a minimum internal temperature of 63°C followed by at least 3 minutes of resting is a commonly recommended food safety benchmark. Lower-temperature cooking involves additional food safety risks.