Striploin

The combination of several layers of tender meat and fat makes it juicy and tasty. Can be sold with or without bones. Suitable for baking in the oven or on the grill, for long simmering (roast, cholnt, etc.), as it can be cooked overnight. This part is used for the famous Argentine Assad – charcoal-cooked meat. Quite often the edge is used to prepare minced meat.