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Home Cooking

Australian Grass Fed Strip Loin Roast. Roasted Low & Slow @ 225* with Pictures

fourunder | Dec 18, 201609:19 PM     2

It's the Holidays again and it's that time to entertain family and friends with Roasted Meats on Christmas Day. Usually the Standing Prime Rib is choice for most, but the Strip Loin is also a Family Favorite for many too, especially in Europe if not mistaken.

My local Supermarket had the Nature's Reserve Brand Strip Loins, Grass Fed Beef from Australia on sale for $2.99/lb. Quite inexpensive and a $4-5.00 discount off of regular pricing of $7.99/lb. Each roast had an approximate average weight of 3 pounds...so for under $10 USD each, I picked up FOUR packages. My plan was to Wet-Age them in the Cryovac for approximately 30+ Days, then Air-Dry for another 2 before roasting using the Low and Slow Method with a Thermostat Setting of 225*

Just to make sure they were suitable for the Holiday or for a party...I decided to open one up and give it a Test Run to see if they were any good. I have had the Rib Eye Cuts in the past and they were fine, but I prefer North American Grain Fed Beef. This was to be my first experience with the Strip Loin. I will say though that after opening, the meat resembled more of a Rib Eye Cut, than a Strip Loin, but I guess I should trust the packaging.

The plan was simple:

* Season with Kosher Salt and Fresh Cracked Black Pepper

* Remove from the Fridge for 2 hours (59*)

* Pan Sear one minute each side

* Transfer to a Pre-heated oven at 225* for 2 hours Primary Roasting to reach the Target Temperature for a Medium-Rare result.

* Target Temperature of 130*, once hit, reduce the oven to 140* for a 2 hour holding/resting period.

* During this time, the Carryover Effect raised the roast to 133*, or a 3* Bump.

* At the end of 2 hours, the roast cooled to 125*

* it was removed and sliced without any reheat or High Heat Blast

* The First Cut was made at 1/4 inch from the outer surface of the End Cut. You can see in the last picture on the plate, the pink color is consistent from end to end.

* In the second to last picture, you can see there was ZERO bleeding on the Cutting Board from allowing the roast to rest for 2 hours.

* Overall, aging the meat for 21+ days, the meat was tender and it had a note of Nuttiness, not quite the same as Dry Aged, but very prevalent to taste and nose. I'll roast the other THREE in another week, or approximately 30 days from purchase date.

Enjoy the pictures...

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