18,00 €–114,00 €Price range: 18,00 € through 114,00 €
Angus Striploin Grain-Fed 120+ is an exceptional steak from Uruguayan Angus cattle, raised primarily on pasture and finished on a grain-based diet. It offers a velvety texture, gentle marbling, and a deep, buttery flavour, striking a refined balance between natural character and premium steak elegance.
Description
The taste of South American perfection
Uruguay is a country where cattle farming is not only a tradition but a part of national identity. Angus cattle spend most of their lives grazing on natural pastures before being finished for over 120 days on a carefully balanced grain diet based on cereals, maize, and alfalfa. This approach creates harmony between the clean, grassy character of pasture-raised beef and the tenderness and richness associated with grain finishing.
The result is striploin with a silky structure, evenly distributed intramuscular fat, and natural juiciness that is unmistakably Uruguayan. Each bite reflects the character of South American terroir combined with the refinement of a premium steak.
Why Uruguayan Angus?
Pasture-based farming with cattle raised mostly outdoors in a natural environment
Over 120 days of grain finishing to enhance marbling and tenderness
No hormones and no antibiotics ensuring clean, ethical beef that meets premium export standards
Genetic selection focused exclusively on Angus herds with proven origin and meat quality
At BeeF Atelier, only certified batches are selected, meeting strict internal criteria for origin, genetics, fat quality, and marbling assessment.
Flavour and texture:
Uruguayan sirolin is a refined classic with a balanced profile. Delicate yet deeply beef-forward, it combines buttery smoothness from marbling with the clean flavour associated with pasture-based origins, accented by subtle nutty notes.
This is beef that requires no embellishment. Its strength lies in simplicity.
How to cook the perfect sirolin steak
Pat the steak dry with kitchen paper and season with coarse salt and freshly ground black pepper.
Sear for two to three minutes per side for medium-rare on a well-heated cast-iron pan or grill using a thermometer for precision.
Rest the steak for five minutes to allow the juices to redistribute evenly.
Tip: serve with roasted garlic, a touch of herb butter, and a glass of red wine for a classic pairing.
What is the difference between grain-fed and grass-fed beef?
Grain-fed cattle receive grain during the final stage before slaughter, resulting in higher marbling, a gentler flavour, and a buttery texture. Grass-fed beef is leaner with a more herbal and earthy profile.
How long is the grain-finishing period in Uruguay?
For our suppliers, a minimum of 120 days. This period allows intramuscular fat to develop evenly while preserving the natural character of the meat.
Does Uruguayan beef contain hormones or antibiotics?
No. All cattle are raised according to international HGP Free and Antibiotic Free standards.
What are the nutritional qualities of grain-fed beef?
Grain-fed beef is rich in iron, zinc, and B vitamins, as well as natural fats that contribute to flavour and aroma. Its higher fat content compared to grass-fed beef translates into greater juiciness and depth of flavour.
What is the best way to cook striploin?
Pan-searing or grilling to medium-rare is ideal. Allowing the meat to rest after cooking is essential to maintain tenderness and aroma.
Is striploin suitable for dry ageing?
Yes. Uruguayan Angus sirolin is well suited to dry ageing. Its structure and fat content allow for deeper, more concentrated flavour after 21 to 35 days of ageing.
