Grain-fed Beef | Australia

John Dee Striploin Angus MB3+ Prime


*Price may vary depending on weight

John Dee Striploin Angus MB3+ Prime boasts beautiful marbling which ensures a rich, buttery flavor with exceptional tenderness in every bite. Sourced from the finest Angus cattle and graded Prime, this striploin represents the pinnacle of quality for an unforgettable steak experience - ideal for grilling, pan-searing, sous vide or reverse searing.

Also known as: New York Strip, Kansas City Strip, Shell Steak


John Dee Striploin Angus MB3+ Prime is sourced from the cow's short loin known for its balance of tenderness and a satisfying strip of fat and boasts beautiful marbling with a score of 3+. This ensures a rich, buttery flavor with exceptional tenderness in every bite. Sourced from the finest Angus cattle meticulously raised for 150-250 days according to our exacting standards and graded Prime, this striploin represents the pinnacle of quality for an unforgettable steak experience.

Experience unparalleled beef with John Dee Super Gold Angus. Raised with care on natural pastures in Australia's pristine Darling Downs, these cattle are antibiotic-free and HGP-free. For exceptional marbling and tenderness, select steers and heifers are grain-fed 150-250 days. John Dee's commitment extends to humane processing and meticulous grading under the AUSMEAT system. Only carcasses achieving a marbling score of 3+ qualify as Super Gold. Carefully aged and expertly trimmed, this beef has captivated discerning chefs and customers for over 30 years. Indulge in superior quality and consistency.

- Grain-fed
- Marbling score 3+
- Australian Grown & Made
- 100% Antibiotic-Free
- HGP-Free
- HALAL Certified
- MSA-graded / AUSMEAT-graded
- Delivered frozen
- Exceptionally marbled
- Luxuriously tender

Important Notes:
- Excellent Marbling: This cut boasts beautiful marbling, allowing for high-heat cooking to develop a delicious crust while keeping the interior juicy.
- Medium-Rare is Ideal: Aim for this doneness level to maximize the tenderness and rich flavor of your striploin.

Pan-Searing and Oven Finish:
1. Preheat oven to 220°C (425°F).
2. Heat a cast-iron skillet or grill pan over medium-high heat.
3. Sear striploin on all sides until well-browned.
4. Transfer pan to preheated oven and roast until desired doneness.

Reverse Seat:
1. Preheat oven to a low temperature of 100-120°C (225-250°F).
2. Slow-roast the striploin on a wire rack on a baking sheet until about 10-15 degrees below your desired final temperature.
3. Heat a cast-iron skillet or grill pan over very high heat. Sear the striploin on all sides, 1-2 minutes per side, for a deeply browned crust.

1. Preheat grill to medium-high heat.
2. Sear the striploin over direct heat for a few minutes per side to get a nice char.
3. Move to indirect heat and continue cooking, closing the grill lid, until desired doneness.

- Thermometer is Your Friend: Use a meat --thermometer, aiming for medium-rare (54-57°C/130-135°F).
- Rest, Then Slice: Let the striploin rest for 5-10 minutes before slicing to ensure maximum juiciness.
- Slice Against the Grain: Cut across the grain for the most tender bites.

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, with the marbling in MB3+ helping retain some tenderness.

Medium-Well (68-70°C / 155-160°F): Pinkish-gray center. Noticeably firm. The marbling offers decent protection against dryness compared to leaner cuts.

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

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.