Striploin Roast Tips

Your Striploin Slab was aged for 21 days in a strictly controlled environment. The aging process enhances the tenderness and flavor of the meat.

After rubbing the slab with our home-grown herbs and spices, it is then roasted for several hours in a special oven, which keeps the moisture and flavor intact.

The slab is usually roasted to medium rare (unless otherwise specified). This allows for further cooking, where you can roast to your desired doneness.

Warm roasts are best served as soon as you get them.

Blast chilled roasts may be stored for about five days in your chiller, then reheated and/or cooked further before serving. Please make sure to thaw the slab properly before reheating or cooking.

Blast frozen roasts may be stored for about 20 days in your freezer, then reheated and/or cooked further before serving. Please make sure to thaw the slab properly before reheating or cooking.

Reheating:

Thaw the Striploin Slab if frozen. Then, in a pre-heated oven, roast the meat at 110° celsius or 230° fahrenheit for about 30 minutes. We also recommend that you reheat the gravy in a saucepan before serving.

Further Cooking:

You may cook the roast further, for 30 minutes in a pre-heated oven. For medium: 120° celsius or 250° fahrenheit; medium well: 130° celsius or 270° Fahrenheit; well done: 140° celsius or 290° fahrenheit.

You may also either pan fry or grill your roast. Just cut the roast to your preferred thickness, then pan fry or charcoal-grill to your desired doneness.

Thaw Slowly

The best way to maintain the quality of your frozen meats is to thaw slowly. This will give you juicier & more flavorful meat. From the freezer, simply put meats (preferably still in its original packaging) in your refrigerator for approximately 12-15 hours.

NOTE: Thaw only the amount of meat to be cooked and/or consumed. Subjecting the meat to thawing then refreezing exposes it to harmful bacteria.