Steak, New York Striploin, AA End Cut (2 x 8oz)

A secondary cut of beef from the short loin area that makes for some of the most tender meats you can get. Lower calories. Lower saturated fats.

AA end-cut steaks can contain some tougher portions of fat and sinew and may not be as visually appearing as other more premium cuts and grades. That being said, our AA end-cut striploins are surprisingly well-marbled and very easy to cook due to their thinner cut. In our opinion, this is an excellent ‘value’ option that delivers great quality for the price.

Cooking Tips:

• Allow steaks to fully thaw out by putting them in the fridge the day before
• 2hrs before cooking: take the steak out of the fridge and dry on paper towel
• 1hr before cooking: lightly salt both sides
• Pat dry with a paper towel and pan fry or barbecue on maximum heat for 1 to 1.5 minutes per side (end cut steaks are generally quite thin around 0.5 to 0.75 inches thick and will cook very quickly)

Surf n’ Turf Bonus Tip (Our Favourite Way of Cooking Steaks in a Cast Iron Pan):

Pan fry some of our premium pork or beef bacon and sear your steak in the leftover fat to get a perfect golden brown crust and unbeatable flavour.