USDA Prime Bone-in Striploin

Sizing: Each Bone in striploin (Shell) will weight approximately 14lbs, with a 2lb variance (a low of 12 lb. to a high of 16 lb.).

Holstein Breed: From USDA Prime Holstein cattle sourced within California and Arizona, there a few small immediate differences between an Angus shell and a Holstein shell (apart from a smaller overall weight). Angus breeds tend to have larger diameter to the loin and will tend to have more backfat than Holsteins, though it varies from animal to animal. Holstein shell will present with a variable shape as it transitions to the sirloin end. By the rib end, the diameter will be more rounded. Towards the sirloin end the diameter will become more elongated. They will also have a smaller overall diameter than a similar cut from Angus which greatly facilitates a thicker center of the plate portion with a lesser weight. A more important but somewhat subtle difference lies within the marbling structure itself. The Holstein will tend to present with finer but more widespread marbling which accounts for the consistent palate the beef delivers.

Dry Age: In terms of a dry aged product that appeals to the widest audience, we believe the 14day product is the most versatile. Beef primals lose the highest percentage by volume of moisture during the first two weeks of the dry aging process. As the aging process continues, the amount of moisture loss continues, but at a much slower pace.

PACKAGING & SHELF LIFE

SHELF LIFE:   12-15 days in packaging

The striploin will arrive in our vacuum shrink packaging and be packed 2 per Flannery Beef custom carton. This will greatly add to the shelf life as likelihood of package failure in transit is diminished. We believe a 30day shelf life for the packaged primals is possible but recommend about half that time. In both cases this is assuming each primal maintains a tight seal. If the vacuum seal has broken during transit, and there is visible air in, or looseness to the package, we recommend either removing immediately from packaging, or making a small opening in the bag to prevent trapping any naturally occurring lactic acids.