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striploin
EGP 385
Striploin steak with a clean fat edge. Farm-raised, hand-cut and vacuum skin-packed so it reaches you cold and fresh.
- Packed
- Chilled · 0–4°C
Approx. weight — packs may vary slightly
Pre-order on WhatsAppCooking guide
Cook it right.
Best for: Charcoal grill · Cast-iron pan
- 01Bring to room temperature for 30 minutes and pat dry.
- 02Season with salt and pepper.
- 03Stand it on its fat edge for 1–2 minutes to render, then sear 3–4 minutes per side over high heat.
Rest 5 minutes before slicing.
Tip: Score the fat edge lightly so the steak doesn't curl.
Take it off the heat at
| Doneness | Inside temp | Looks like |
|---|---|---|
| Rare | 49–52°C | Cool red centre |
| Medium-rare | 54–57°C | Warm red centre — our pick |
| Medium | 58–62°C | Warm pink centre |
| Medium-well | 63–67°C | Slightly pink centre |
| Well done | 68°C+ | No pink |
Use a meat thermometer in the thickest part. The temperature rises another 2–3°C while it rests.
Our promise
Fresh. Traceable. Guaranteed.
Traceable to the animal
Every pack carries a code that shows which animal it came from and when it was cut.
Delivered at 0–4°C
Sealed in vacuum skin packs and delivered in insulated boxes with ice packs.
Fresh, or we fix it
If anything arrives damaged or not right, tell us within 2 hours of delivery and we'll replace it or refund you.
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EXTRA BURGERS
Four more premium beef patties with buns and cheddar.
EXTRA HOT DOGS
Four more beef hot dogs with brioche rolls.
EXTRA SAUCE
One more full set of our own sauces.