John Dee Striploin 1Rib Boneless

John Dee Silver Striploin 1 Rib Boneless cut comes from the short loin, with most of the bone removed for convenient cooking and slicing. But fear not, the remaining rib bone isn't just there for show! It infuses the meat with an extra layer of richness during cooking, enhancing the naturally delicious beefy flavor. So you get the taste sensation of a bone-in steak without the hassle of carving around a large bone.

John Dee Silver offers a delicious and reliable beef experience. These carefully selected cattle are grain-fed for a minimum of 100 days in the fertile Darling Downs region of Australia. This MSA-certifed beef is sourced from healthy steers and heifers, John Dee Silver focuses on consistent quality through humane processing and expert trimming to your specifications. With over 30 years of experience, the John Dee Silver brand is a trusted choice for supermarkets, food service distributors, and customers who seek flavorful, dependable beef.

- Grain-fed
- Australian Grown & Made
- 100% Antibiotic-Free
- HGP-Free
- HALAL Certified
- MSA-graded / AUSMEAT-graded
- Delivered frozen
- Lightly marbled
- Exceptionally tender

Important Notes:
- Manage the Leanness: D-rump has less marbling, so careful cooking prevents it from becoming tough.
- Medium-Rare is Ideal: This cut is best enjoyed at medium-rare to retain tenderness and juiciness.

Pan-Searing:
1. Heat a cast-iron skillet or grill pan over medium-high.
2. Sear the D-rump for 2-3 minutes per side for a nice crust.
3. Reduce heat to medium and cook for another 2-3 minutes per side, or until desired doneness.

Sous Vide:
1. Set sous vide device to your medium-rare preference (54-57°C /130-135°F).
2. Season and seal D-rump in a sous vide bag.
3. Cook for 1-2 hours (depending on thickness) for perfectly even doneness.
4. Finish with a quick sear in a hot pan for a flavorful crust.

Grilling (with care):
1. Preheat the grill to medium-high heat.
2. Grill D-rump for 2-3 minutes per side for a sear. Move to indirect heat and continue cooking, closing the grill lid, until desired doneness. Monitor temperature closely.

Tips:
- Thermometer is KEY: Use a meat thermometer for accuracy with this leaner cut.
- Don't Overcook: D-rump can toughen if cooked beyond medium.
- Slice Thinly: Always slice against the grain for maximum tenderness, especially with D-rump.
- Consider a Marinade: Marinating can add flavor and help tenderize the leaner meat (a few hours to overnight).

Rare (52-55°C / 125-130°F): Soft texture, very red center. Delivers strong beefy flavor and good tenderness.

Medium-Rare (57-60°C / 135-140°F): Highly recommended for striploin. Balances tenderness with a juicy, flavorful center. Bright pink and warm throughout.

Medium (63-65°C / 145-150°F): Firmer texture, light pink center. Still enjoyable, but some tenderness may be lost compared to medium-rare.

Medium-Well (68-70°C / 155-160°F): Pinkish-gray center. Noticeably firm.

Well-Done (Above 71°C / 160°F): Generally not recommended, especially for striploin, as it can become tough and dry.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

For over 75 years, John Dee, a family-owned Australian beef company with four generations of experience, has been a trusted name in quality beef. Located in Warwick, Queensland, they source prime cattle and prioritize excellence in processing to deliver outstanding products to customers worldwide. Their commitment extends beyond taste, encompassing safety, environmental responsibility, and adherence to international standards. This dedication ensures a sustainable and ethical brand, shaping the future of global beef supply.