Striploin type of cut is from the striploin straps 3-4 ribs by discarding its fleshy straps. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, although not as tender as the nearby psoas major or tenderloin. The fat content of the strip is somewhere between the two cuts. Unlike the tenderloin, the longissimus is a sizable muscle, allowing to cut into larger portions.

Striploin main