Non-stunned Halal
Sourced from sustainable UK farms
Temperature-controlled Woolcool packaging
Halal beef striploin is the boneless steak cut from the short loin, firmer and less marbled than ribeye. This British Angus striploin is Certified Halal, sold from 500g to 4kg; every animal is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. Cut to steaks, dice or strips, it suits fast cooking.
What Does This Striploin Look Like?
Boneless and skin-off, striploin runs as one long, firm-grained muscle with a thin fat cap on one edge, not marbled. That cap sits thicker on the 450-500g steak, trimmed close on the dice and strips.
Striploin vs Ribeye: What's the Difference?
Ribeye carries the rib's heavier marbling and texture; striploin is the firmer, leaner loin muscle. This striploin is cut as 225-250g or 450-500g steaks, or diced.
How Is This Striploin Cut and Packed?
Order by cut and size:
- Steaks: 225-250g or 450-500g
- Galbi Min Steak, 1cm thick
- Diced: 10-15g, 25-30g or 50-60g
- Chunks: 160-180g
- Strips: 20-30g or 50-60g
Packs come in 500g, 1kg, 2kg or 4kg.
How to Cook Beef Striploin
Sear the 225-250g steak 2-3 minutes a side for medium-rare, longer for the 450-500g cut, rest before slicing. Diced or strip-cut striploin suits a beef karahi. Defrost striploin in the fridge 12 hours before cooking.
Butcher's tip: rest steaks before slicing so the juices settle back through the meat.
A single 225-250g steak is one generous portion; step up to the 450-500g steak to share or serve a bigger appetite.
For groups, order by pack: the 500g pack suits two people, 1kg covers four, and the 2kg or 4kg packs suit a larger gathering or batch cooking with the diced and strip cuts.
Defrost in the fridge for 12 hours before cooking, never at room temperature.
Once thawed, keep refrigerated and use promptly, or return unopened packs to the freezer if not needed straight away.
Classic steak plates: pan-seared or grilled striploin with peppercorn sauce or chimichurri, sliced for a steak sandwich, or served simply as steak and chips.
South Asian and Middle Eastern dishes: diced striploin cooks well in a beef karahi, and the smaller dice or strips suit kofta-style skewers.
Pan-Seared Steak: bring the 225-250g or 450-500g steak to room temperature, pat dry, then sear hard in a dry pan or on the grill, resting before slicing.
Beef Karahi: cube into 25-30g or 50-60g pieces and cook fast with ginger, garlic and tomato for a quick karahi.
Strip Stir-Fry: cut into 20-30g or 50-60g strips and stir-fry over high heat for a few minutes with peppers and onion.
How long should I rest beef striploin before slicing?
Give it a few minutes off the heat once it's cooked, enough for the juices to settle back through the meat before the knife goes in.
Does resting time change between the two steak sizes?
The thicker 450-500g steak holds more heat and benefits from a slightly longer rest than the smaller 225-250g cut.
What happens if I slice too soon?
Cutting straight into a hot striploin steak lets the juices run out onto the board instead of staying in the meat, leaving it drier.
How do I know the rest is long enough?
The steak should feel warm rather than hot to the touch, and the board should stay mostly dry when you slice it.