Strip Loin

Impact Your Business• Lower per-meal costs resulting in increased turns

• Increased margins by establishing unique price points

• Premium roasts with greater availability during holiday season

• Uniform plate presentation

consumer InsIghts

Kansas City Roast• Superior beef eating

experience

• Heart Healthy - meets government guidelines for lean

• Quick-cooking

Strip Filets• Superior beef eating

experience

• Heart Healthy - meets government guidelines for lean

• Healthy portion size

• Ideal for lighter appetites

Petite Strip Roast• Superior beef eating

experience

• Heart Healthy - meets government guidelines for lean

• Affordable alternative to holiday prime rib/tenderloin

Split Strip Roast• Superior beef eating

experience

• Heart Healthy - meets government guidelines for lean

• Affordable alternative to holiday prime rib/ tenderloin

Cutting Videos are now available at nationalbeef.com!

NEW!

IMPS/NAMP #180

Strip LoinIMPS/NAMP #180

FeAtURINg

Kansas city roaststrip FiletsPetite strip roastsplit strip roast Step 1: Remove lip and trim outside muscle.

Step 3: Remove any excess trim from the two pieces.

Step 2: Split the strip loin end-to-end, dividing the eye in half between the tail and head.

Alternatively, in Step 2 you

may remove the entire vein end before splitting

the strip and cut the vein end into

conventional Strip Steaks.

Step 4: Beginning at the rib end, cut 11/2 to 2" thick filets from each side, stopping at the

first sign of the vein.

Step 5: Merchandise the steaks as premiumStrip Filets.

Step 5: Merchandise the larger head portion as a premium Petite Strip Roast.

Step 4: Divide the strip by cutting at the beginning of the vein, separating the vein end

of the strip.

Step 4: Merchandise each half of the strip as a premium Split Strip Roast.

Step 5: Merchandise the vein end whole as a Kansas City Roast.

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