1x1 Bone-In Striploin Muscle | USDA Prime Size:12 - 16 Lbs | $349.99 basting the meat from the

basting the meat from the inside and creating layers of rich beef flavor

Cook at a steady

Discovered in 2009 through a university research project

A simple seasoning of coarse salt is all you need to achieve a steakhouse-quality result

What are the best ways to cook them

1x1 Bone-In Striploin Muscle | USDA Prime Size:12 - 16 Lbs | $349.99 basting the meat from theNOTE: This is a LARGE muscle and is typically sought after by customers interested on dry aging beef. If you are looking to dry age a striploin at home, this is the go to piece. Do note that it is BONE IN so you will need a band saw to cut it (it isn't that hard and it's a nice workout). While some will recommend a 3x2 striploin (much larger) we find that a 3x2 will require much more dry aging time to get any sort of flavor penetration.. and the yield