Beef · Loin
Strip Loin Roast
A whole boneless strip loin cooked as a roast. Tender, lean-leaning, and easy to slice into steak-like pieces.
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| Animal | Beef |
|---|---|
| Section | Loin |
| Bone | Boneless |
| Tenderness | Very tender |
| Also called | top loin roast, New York strip roast |
Best ways to cook it
- Roast
About this cut
What it is and how to use it
This is the muscle that gives us New York strip steaks, left whole and roasted. It is tender, fine-grained, and beefy, with a layer of fat on one side that bastes the meat as it cooks. It slices neatly and feeds a crowd, and a whole loin can also be cut into strip steaks. It works well for holiday meals and special occasions.
Cook’s tipRoast on a rack with the fat side up and use a thermometer. Take it to at least 145°F and rest before slicing.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours