The strip loin is a large cut (also called a subprimal since it is a portion of the larger loin primal) that averages about 14 pounds. The entire strip loin can be prepared as a roast, but we enjoy cutting it into both steaks and roasts.
For best results, cut the strip loin while it is still partially frozen. It's easier to cut clean, straight slices while the roast is firm.
Before cutting, fine the "sirloin end" by identifying a distinctive raised section. It's best to use this side for roasts because it contains connective tissue that breaks down when roasted.
Use the opposite side for cutting steaks. This is your opportunity to create thick 2" steaks that are usually hard to find in grocery stores.
Once you've cut your steak and/or roasts, prepare them as you would normally.