Frozen Beef Striploin

Overview

The striploin (longissimus dorsi) is the backbone of international steak programs — the cut behind sirloin, New York strip and porterhouse-style menus. BMGFoods.com exports boneless frozen striploin trimmed to specification, vacuum packed and graded by weight band for retail, hotel and food-service buyers.

BMGFoods.com supplies frozen beef striploin produced in veterinary-certified, export-approved plants operating HACCP-based food-safety systems. Every consignment is blast frozen to a core temperature of −18 °C immediately after packing and travels through an unbroken, monitored cold chain from plant to your destination port. Specifications are agreed in writing at quotation stage and locked on the proforma invoice, so the product loaded is the product you contracted.

Detailed Description

The striploin is prepared from the hindquarter loin after removal of the tenderloin and rump, running from the cube roll break to the sirloin butt. Standard export preparations specify tail length (0–2 cm commercial standard), surface fat at 5 mm or 10 mm maximum, and weight bands typically 4–6 kg and 6 kg-up. The cut carries an even fat cover and consistent eye muscle, making it the most predictable premium cut for portion-cutting operations.

Market Demand

Striploin trades globally with particularly deep demand in the Middle East, East Asia and Latin America. It is often the price reference for the premium boneless complex, and mixed containers pairing striploin with ribeye and tenderloin are the standard format for importers building a premium range.

Applications

• Retail chains: strip steak case-ready programs and whole-piece merchandising
• Steakhouses and hotels: New York strip and sirloin menu service
• Food service: portioned steak supply for restaurant distributors
• Processors: marinated and portion-controlled steak lines

Specifications

Production Process & Inspection

Animals are received and rested under veterinary supervision and processed in accordance with the plant's approved procedures. Product destined for this specification is prepared on inspected cutting lines with in-process checks on trim, weight range and packing integrity. After packing, cartons pass metal detection, are blast frozen to −18 °C core temperature, and move into monitored cold storage pending container loading. Official veterinary inspection covers every production lot; independent pre-shipment inspection (SGS or equivalent) can be arranged on request, with a loading photo report covering product condition, temperatures and container seal.

Quality Assurance & Export Standards

Producing plants operate HACCP-based food-safety management with documented sanitation programs, full lot-level traceability from raw material to shipped carton, and microbiological and residue-monitoring plans aligned to importing-authority requirements. Export eligibility for frozen beef striploin is confirmed per destination at quotation stage — we only offer product from plants approved for your market, so the veterinary health certificate matches your import permit requirements.

Packaging, Documentation & Shipping

Standard packing for this product is individual vacuum · 20–27 kg export carton, in export-grade cartons that are strapped and clearly labeled. Consignments ship in pre-cooled 40-foot high-cube reefer containers set at −18 °C, sealed after supervised loading. Documentation includes commercial invoice, packing list, bill of lading, veterinary health certificate and certificate of origin. Terms available: FOB, CFR or CIF to your destination port. Typical lead time is 20–35 days from confirmed order to vessel departure.

Frequently Asked Questions

Related Products

Buyers of frozen beef striploin typically also source Frozen Beef Tenderloin, Frozen Beef Ribeye, Frozen Beef Cube Roll, Frozen Beef Rump. See the full frozen beef range, learn about our export process, or read the Frozen Beef Export Guide.