AKA: Top Loin Roast, New York Strip Roast, Shortcut Beef Loin, Shell Roast
Primal: Short Loin (US)
Cooking Methods: Oven Roast
Fat Content: Moderate
Strip Roast is an exceptionally tender and well-marbled portion of Beef, which is used by renowned chefs and restaurants in their choicest delicacies. Although typically, this cut is sliced to yield succulent steaks, it can also be used to make amazingly moist roasts.
When preparing the Strip Roast, make sure the meat is thawed and at room temperature. Using a kitchen cloth or paper towel, pat dry the portion and season it with salt, pepper and any other flavorful seasonings or sauces. Since this is a tender cut of Beef, it can be roasted at a high temperature without the fear that it will dry out. The presence of intramuscular fat infuses richness and moisture into this cut, which becomes even more flavorful as a crust appears on it. Start by cooking the roast on a high temperature and then lower the heat so that the meat can cook through as well.
This cut is taken from the top loin, which is one of the primal cuts of Beef and is sandwiched in the middle of sirloin and rib primal. It comes from the hindquarters of the animal.
The cut is called 'Strip' Roast because it comes from the top loin, which looks like a strip in the cow's carcass.
Professional chefs use dry-aging as a method of increasing the flavor of this cut by keeping it in uncovered in the refrigerator for a few days and then cutting off the dried portions.Popular Dishes: Oven Roast, Pot Roast
This information about Strip Roast was sourced from our meat cut app