Strip Loin Roast
Impress your guests with a dry aged roast this holiday season. Our Strip Loin Roast (also known as "Top Loin Roast") is essentially a huge New York Strip, complete with beautiful marbling, and a delicious fat cap. Dry aged for a minimum of 14 days, this cut is not only a sight to behold, but will blow you away with its intense and complex flavor. Raised on pasture with no antibiotics and no hormones, this is a cut you’ll feel great about serving your friends and family. Serves up to 10 people.
The Strip section comes from the back of the steer, where the muscles don’t get much of a workout. This creates an incredibly tender roast, with tons of dry aged flavor.
Our favorite way to roast this cut is to preheat your oven to 500 degrees, and roast for 10 minutes to get a nice crisp outer layer. Then, drop your oven temperature to 225 degrees and cook until internal temp is 125 degrees. Let it rest for a minimum of 10 minutes before serving.