Bone-in striploin

Patagonian bone-in striploin: full flavour, fine texture and a fat cap that caramelises on the grill. Grass-fed Angus, 14 days on grain, aged 15 days.

Cooking

Direct heat 4–5 minutes per side, fat cap first, rest 5 minutes.

Beef is charged by the real weight of each piece, never more than the maximum shown.

Serves about 2 people