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Sheelin Irish Dry Aged Striploin Steak

Product Description

284g, 1 steak, frozen, dry aged for 18 days on the bone

Also known as the New York Strip or top loin, the striploin steak comes from the strip loin muscle. It is favoured for its taste and tenderness, while still providing a bit of chew. It is an easy-to-cook cut.


Aging refers to the process butchers use to prepare beef for consumption. During aging, we simply allow time for the natural enzymes in the beef to break down the muscle tissue, resulting in a more tender cut. Most of the beef in the market today is wet-aged – this is where the meat is allowed to age in vacuum packaging to retain its moisture.

In dry-aging however, the meat is hung or placed on a rack and allowed to dry while the enzymes work their transformational magic. Although dry-ageing is an expensive method, and results in up to 20% weight (moisture) loss, it concentrates the flavour within the meat and adds exceptional tenderness.


Let steak come to room temperature. Massage with olive oil, salt and pepper, before searing in a hot pan – 2 minutes on each side for medium-rare steak.