American Wagyu Black Grade

Petite Striploin Roast

Special Price $99.00 Regular Price $109.00
American Wagyu Black Grade

Petite Striploin Roast

Special Price $99.00 Regular Price $109.00
Description

An exclusive American Wagyu roast that is sourced from the sirloin side of the striploin. (Sometimes called an "end-cut".)  Although not ideal for steaks, this portion of the striploin is delicious as a roast. We recommend cooking to medium or greater doneness for the best results.

Average weight: 3.2 lbs.

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Description

The striploin is a large and delectable cut that’s the source of New York strips.  The petite striploin roast is American Wagyu beef cut from the sirloin side of the striploin. This area has more collagenous material than the opposite rib side and is sometimes referred to as an end-cut. Although not ideal for steaks, it’s delicious as a roast. We recommend cooking to medium or greater doneness for the best results. It’s also wonderful braised with root vegetables for a luxurious, fall-apart tender Dutch oven roast.

The average weight of this roast is 3.2 lbs. (compared to a whole striploin which weighs about 14 lbs.) making this a nice size for a group of four to six.

 

Beef Grading 101

This roast is American Wagyu Black Grade, rated 6 to 8 on the Japanese Beef Marbling Score (BMS)

Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.

All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.

Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.

BMS 4 to 5     USDA Prime

BMS 6 to 8     SRF Black Grade

BMS 9+           SRF Gold Grade

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Meatology

Loin_chart_2021

The petite striploin roast is cut from the longissimus dorsi muscle located within the loin primal. This lengthy muscle starts in the rib primal and extends to the round primal. The section of longissimus near the round is called the “sirloin end” and has a crescent shaped piece of connective tissue. The roast is cut from this part of the muscle. The chewy fiber breaks down from heat when cooked.

Fast fact: The loin is separated from the rib primal between the 12th and 13th rib and the round primal.

Our Favorite Recipes

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Chef Emmanuel Baiden

Smoked Petite Striploin Roast

  • 2 Hours
  • 4 SERVINGS
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Liz Williams

Manhattan Roast

  • 2 hours
  • 4 - 6 SERVINGS
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Snake River Farms

Red Wine and Balsamic Glazed Manhattan Roast

  • 2 hours
  • 4 to 6 SERVINGS

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Petite Striploin Roast