Australian Striploin | Black Onyx Black Angus | MS 7+

Description

Black Onyx is one of Australia’s most celebrated Black Angus beef brands. While the brand standard begins at MS 3+ marbling, the striploin offered by BEEF.PL comes from a limited selection graded at Marble Score 7+.

Such exceptional marbling is remarkably rare in pure Black Angus. Delicate fat interspersed throughout the meat melts during cooking, delivering extraordinary juiciness, a buttery texture, and an intense umami flavor.

This is not Wagyu. This is pure, Australian Black Angus elevated to an exceptional marbling class – beef for those seeking full-bodied beef flavor combined with luxury tenderness.

This means:

1. significantly greater intramuscular fat content,
2. exceptional juiciness,
3. a more tender and silky texture,
4. a richer flavor profile,
5. limited availability of individual cuts.

Black Onyx is produced through the Rangers Valley program in the New England Tablelands region of Australia. The cooler climate and precisely managed breeding program enable the production of beef with superior marbling and consistent quality.

Black Onyx cattle have 100% Angus pedigree – both sire and dam must be registered Angus. Lineage is verified through genotype, animal phenotype, and full production chain traceability. The program is also subject to independent verification.

Animals are grain-fed for a minimum of 270 days. This extended, stress-free grain feeding allows gradual development of fine, even marbling, which is Black Onyx’s hallmark.

Rangers Valley specializes in long-fed grain-finished Black Angus and Wagyu. In 2017, the producer received the MSA Excellence in Eating Quality – Most Outstanding Beef Producer, Grainfed award for New South Wales.

This award reflects the producer’s commitment to culinary quality, marbling excellence, and consistency.

Striploin, also known as striploin or sirloin, is located in the rear of the loin. It is one of the premier steak cuts – the classic New York Strip comes from this section.

Compared to Ribeye, striploin features a firmer, more compact structure with a pronounced, pure beef character. Yet at MS 7+ marbling, it maintains exceptional juiciness and tenderness.

The characteristic external fat cap protects the meat during cooking while enhancing its aroma. Do not remove it before preparation.

1. limited MS 7+ marbling – a level significantly exceeding Black Onyx’s standard,
2. 100% Angus pedigree – pure, verified Australian Black Angus,
3. minimum 270 days grain-fed – extended grain feeding program,
4. exceptional juiciness – intramuscular fat melts during cooking and protects the meat from drying out,
5. intense striploin flavor – full beef character combined with buttery tenderness,
6. versatile cut – can be served whole or sliced into New York Strip steaks,
7. restaurant-grade product – beef crafted for grilling, pan-searing, sous-vide, and reverse sear.

Black Onyx MS 7+ striploin is characterized by:

1. intense beef flavor,
2. deep umami,
3. buttery juiciness,
4. subtle sweetness of the fat,
5. refined notes of caramel and nuts,
6. firm yet exceptionally tender texture,
7. a long, clean finish.

This is rich, indulgent beef – yet distinctly steak-like. The high marbling doesn’t mask the striploin’s character; it amplifies it, adding remarkable depth.

The 350g and 500g sizes work beautifully as classic steaks. The 1kg and 2kg cuts are ideal for reverse sear preparation, larger grills, or sharing.

Pat the meat dry with paper towels and season generously with salt. Place the steak on a very hot cast-iron skillet or grill. Begin by rendering the external fat layer briefly, then sear both sides until golden.

For thicker steaks, the reverse sear method is ideal: slowly bring the meat to the target temperature, then finish with a hard sear on high heat.

BEEF.PL tip: use a meat thermometer. For medium-rare, aim for approximately 54–56°C internal temperature. After cooking, allow the steak to rest for 5–8 minutes.

Keep the fat cap on during cooking. You may leave it on the plate, but it will add tremendous flavor during preparation.

Black Onyx MS 7+ striploin pairs beautifully with sides that complement rather than overpower its flavor:

1. roasted potatoes or fries,
2. buttered mashed potatoes,
3. grilled asparagus,
4. charred seasonal vegetables,
5. sautéed mushrooms,
6. risotto,
7. peppercorn sauce,
8. demi-glace,
9. chimichurri,
10. fleur de sel and fresh cracked pepper.

1. product name: Black Onyx MS 7+ beef striploin,
2. cut: striploin/sirloin,
3. breed: Black Angus,
4. genetic origin: 100% Angus,
5. marbling: Marble Score 7+,
6. brand: Black Onyx,
7. producer: Rangers Valley,
8. country of origin: Australia,
9. region: New England Tablelands,
10. feeding: grain-fed for a minimum of 270 days,
11. composition: 100% beef,
12. intended use: New York Strip steaks, grilling, pan-searing, oven roasting, reverse sear, and sous-vide.

Best-by date, batch number, net weight, packaging method, product condition, and precise storage instructions are displayed on the label.

Due to the natural character of beef, individual cuts may vary slightly in shape, color, fat cap thickness, and marbling distribution.

Additional information