Striploin Steak 11-13oz: RWA Grass Fed Beef
RWA Grass-Fed Beef Striploin Steak | 11–13oz | Steakhouse Weight | Antibiotic-Free Canadian Angus | Beretta Farms
The striploin at the weight it was meant to be cooked. At 11–13 oz, this is the steakhouse-format striploin — thick enough to develop a proper crust before the centre overcooks, substantial enough to be the centrepiece of the plate rather than part of it. Sourced from 100% Canadian Angus cattle raised without antibiotics, hormones, or steroids, grain-finished for optimal marbling, and aged 21 days.
Available as a single 11–13 oz steak or a box of six.
Why the Striploin Earns Its Reputation at This Weight
The striploin's tight, firm grain — the characteristic that distinguishes it from the softer ribeye — is an advantage at steakhouse thickness. Where a delicate cut can become unwieldy at 1.25–1.5" thick, the striploin's structure holds up to the longer cook time required for a thick steak, maintaining its texture and delivering a consistent result from crust to centre.
At this size, the striploin's flavour profile comes fully into focus: the clean, intense, unambiguous beef character that makes it the cut many serious steak eaters consider the benchmark. More flavour than a tenderloin. More structure than a ribeye. At 11–13 oz, with a proper sear and a five-minute rest, it's the complete steak.
How to Cook an 11–13oz Striploin
At this thickness, a reverse sear produces the most consistent result — especially for a lean, firm-grained cut where the margin between perfect and overdone is narrower than on a heavily marbled ribeye.
Reverse Sear (recommended for 1.25"+ thickness): Preheat oven to 250°F (120°C). Place on a wire rack over a baking sheet and cook to an internal temperature of 120°F (49°C) — approximately 45–60 minutes. Rest 10 minutes off the heat. Then sear in a screaming-hot cast iron pan with a knob of butter and tallow for 60–90 seconds per side until deeply crusted. Rest 5 minutes. The result: even cooking edge to edge with a crust that can't be achieved by direct heat alone on a thick steak.
Direct High Heat (grill or pan): Preheat to high. Use the 60/40 method — first side 60% of total cook time, flip and finish for 40%. Keep the lid down. Tongs only. Target medium-rare at 130–135°F (54–57°C) and rest for a full 5–7 minutes — carryover on a steak this thick is significant.
Steak Grilling Times (minutes, pre-heated gas grill on high):
| Doneness | Internal Temp | 1" — First / After Flip | 1.5" — First / After Flip | 2" — First / After Flip |
|---|---|---|---|---|
| Rare | 120–130°F | 5 / 3 | 6 / 4 | 8 / 6 |
| Medium Rare | 130–140°F | 5 / 4 | 7 / 5 | 9 / 8 |
| Medium | 140–150°F | 6 / 4 | 7 / 6 | 10 / 8 |
| Well Done | 160–170°F | 8 / 6 | 10 / 8 | 13 / 11 |
Serve: Rest 5 minutes minimum — longer for a steak this size. Slice against the grain. Kosher salt over iodized: coarser grain, cleaner flavour, no additives.
Product Details:
- 11–13 oz per steak | Available as single steak or 6-pack
- 100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished
- Raised without antibiotics, hormones, or steroids
- Aged 21 days | Ships frozen | Delivered to your door
Our RWA Grass-Fed Beef Standards:
- Raised without antibiotics, hormones, or steroids
- 100% Canadian Angus — born, raised, and finished in Canada
- Raised on grass, finished on grain | No GMOs in feed
- Traceable back to the farm of origin
- Humanely raised
- Sustainable program from conception to consumption
RWA Grass-Fed Beef Striploin Steak | 11–13oz | Steakhouse Weight | Antibiotic-Free Canadian Angus | Beretta Farms
The striploin at the weight it was meant to be cooked. At 11–13 oz, this is the steakhouse-format striploin — thick enough to develop a proper crust before the centre overcooks, substantial enough to be the centrepiece of the plate rather than part of it. Sourced from 100% Canadian Angus cattle raised without antibiotics, hormones, or steroids, grain-finished for optimal marbling, and aged 21 days.
Available as a single 11–13 oz steak or a box of six.
Why the Striploin Earns Its Reputation at This Weight
The striploin's tight, firm grain — the characteristic that distinguishes it from the softer ribeye — is an advantage at steakhouse thickness. Where a delicate cut can become unwieldy at 1.25–1.5" thick, the striploin's structure holds up to the longer cook time required for a thick steak, maintaining its texture and delivering a consistent result from crust to centre.
At this size, the striploin's flavour profile comes fully into focus: the clean, intense, unambiguous beef character that makes it the cut many serious steak eaters consider the benchmark. More flavour than a tenderloin. More structure than a ribeye. At 11–13 oz, with a proper sear and a five-minute rest, it's the complete steak.
How to Cook an 11–13oz Striploin
At this thickness, a reverse sear produces the most consistent result — especially for a lean, firm-grained cut where the margin between perfect and overdone is narrower than on a heavily marbled ribeye.
Reverse Sear (recommended for 1.25"+ thickness): Preheat oven to 250°F (120°C). Place on a wire rack over a baking sheet and cook to an internal temperature of 120°F (49°C) — approximately 45–60 minutes. Rest 10 minutes off the heat. Then sear in a screaming-hot cast iron pan with a knob of butter and tallow for 60–90 seconds per side until deeply crusted. Rest 5 minutes. The result: even cooking edge to edge with a crust that can't be achieved by direct heat alone on a thick steak.
Direct High Heat (grill or pan): Preheat to high. Use the 60/40 method — first side 60% of total cook time, flip and finish for 40%. Keep the lid down. Tongs only. Target medium-rare at 130–135°F (54–57°C) and rest for a full 5–7 minutes — carryover on a steak this thick is significant.
Steak Grilling Times (minutes, pre-heated gas grill on high):
| Doneness | Internal Temp | 1" — First / After Flip | 1.5" — First / After Flip | 2" — First / After Flip |
|---|---|---|---|---|
| Rare | 120–130°F | 5 / 3 | 6 / 4 | 8 / 6 |
| Medium Rare | 130–140°F | 5 / 4 | 7 / 5 | 9 / 8 |
| Medium | 140–150°F | 6 / 4 | 7 / 6 | 10 / 8 |
| Well Done | 160–170°F | 8 / 6 | 10 / 8 | 13 / 11 |
Serve: Rest 5 minutes minimum — longer for a steak this size. Slice against the grain. Kosher salt over iodized: coarser grain, cleaner flavour, no additives.
Product Details:
- 11–13 oz per steak | Available as single steak or 6-pack
- 100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished
- Raised without antibiotics, hormones, or steroids
- Aged 21 days | Ships frozen | Delivered to your door
Our RWA Grass-Fed Beef Standards:
- Raised without antibiotics, hormones, or steroids
- 100% Canadian Angus — born, raised, and finished in Canada
- Raised on grass, finished on grain | No GMOs in feed
- Traceable back to the farm of origin
- Humanely raised
- Sustainable program from conception to consumption
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
RWA Grass-Fed Beef Striploin Steak | 11–13oz | Steakhouse Weight | Antibiotic-Free Canadian Angus | Beretta Farms
The striploin at the weight it was meant to be cooked. At 11–13 oz, this is the steakhouse-format striploin — thick enough to develop a proper crust before the centre overcooks, substantial enough to be the centrepiece of the plate rather than part of it. Sourced from 100% Canadian Angus cattle raised without antibiotics, hormones, or steroids, grain-finished for optimal marbling, and aged 21 days.
Available as a single 11–13 oz steak or a box of six.
Why the Striploin Earns Its Reputation at This Weight
The striploin's tight, firm grain — the characteristic that distinguishes it from the softer ribeye — is an advantage at steakhouse thickness. Where a delicate cut can become unwieldy at 1.25–1.5" thick, the striploin's structure holds up to the longer cook time required for a thick steak, maintaining its texture and delivering a consistent result from crust to centre.
At this size, the striploin's flavour profile comes fully into focus: the clean, intense, unambiguous beef character that makes it the cut many serious steak eaters consider the benchmark. More flavour than a tenderloin. More structure than a ribeye. At 11–13 oz, with a proper sear and a five-minute rest, it's the complete steak.
How to Cook an 11–13oz Striploin
At this thickness, a reverse sear produces the most consistent result — especially for a lean, firm-grained cut where the margin between perfect and overdone is narrower than on a heavily marbled ribeye.
Reverse Sear (recommended for 1.25"+ thickness): Preheat oven to 250°F (120°C). Place on a wire rack over a baking sheet and cook to an internal temperature of 120°F (49°C) — approximately 45–60 minutes. Rest 10 minutes off the heat. Then sear in a screaming-hot cast iron pan with a knob of butter and tallow for 60–90 seconds per side until deeply crusted. Rest 5 minutes. The result: even cooking edge to edge with a crust that can't be achieved by direct heat alone on a thick steak.
Direct High Heat (grill or pan): Preheat to high. Use the 60/40 method — first side 60% of total cook time, flip and finish for 40%. Keep the lid down. Tongs only. Target medium-rare at 130–135°F (54–57°C) and rest for a full 5–7 minutes — carryover on a steak this thick is significant.
Steak Grilling Times (minutes, pre-heated gas grill on high):
| Doneness | Internal Temp | 1" — First / After Flip | 1.5" — First / After Flip | 2" — First / After Flip |
|---|---|---|---|---|
| Rare | 120–130°F | 5 / 3 | 6 / 4 | 8 / 6 |
| Medium Rare | 130–140°F | 5 / 4 | 7 / 5 | 9 / 8 |
| Medium | 140–150°F | 6 / 4 | 7 / 6 | 10 / 8 |
| Well Done | 160–170°F | 8 / 6 | 10 / 8 | 13 / 11 |
Serve: Rest 5 minutes minimum — longer for a steak this size. Slice against the grain. Kosher salt over iodized: coarser grain, cleaner flavour, no additives.
Product Details:
- 11–13 oz per steak | Available as single steak or 6-pack
- 100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished
- Raised without antibiotics, hormones, or steroids
- Aged 21 days | Ships frozen | Delivered to your door
Our RWA Grass-Fed Beef Standards:
- Raised without antibiotics, hormones, or steroids
- 100% Canadian Angus — born, raised, and finished in Canada
- Raised on grass, finished on grain | No GMOs in feed
- Traceable back to the farm of origin
- Humanely raised
- Sustainable program from conception to consumption
RWA Grass-Fed Beef Striploin Steak | 11–13oz | Steakhouse Weight | Antibiotic-Free Canadian Angus | Beretta Farms
The striploin at the weight it was meant to be cooked. At 11–13 oz, this is the steakhouse-format striploin — thick enough to develop a proper crust before the centre overcooks, substantial enough to be the centrepiece of the plate rather than part of it. Sourced from 100% Canadian Angus cattle raised without antibiotics, hormones, or steroids, grain-finished for optimal marbling, and aged 21 days.
Available as a single 11–13 oz steak or a box of six.
Why the Striploin Earns Its Reputation at This Weight
The striploin's tight, firm grain — the characteristic that distinguishes it from the softer ribeye — is an advantage at steakhouse thickness. Where a delicate cut can become unwieldy at 1.25–1.5" thick, the striploin's structure holds up to the longer cook time required for a thick steak, maintaining its texture and delivering a consistent result from crust to centre.
At this size, the striploin's flavour profile comes fully into focus: the clean, intense, unambiguous beef character that makes it the cut many serious steak eaters consider the benchmark. More flavour than a tenderloin. More structure than a ribeye. At 11–13 oz, with a proper sear and a five-minute rest, it's the complete steak.
How to Cook an 11–13oz Striploin
At this thickness, a reverse sear produces the most consistent result — especially for a lean, firm-grained cut where the margin between perfect and overdone is narrower than on a heavily marbled ribeye.
Reverse Sear (recommended for 1.25"+ thickness): Preheat oven to 250°F (120°C). Place on a wire rack over a baking sheet and cook to an internal temperature of 120°F (49°C) — approximately 45–60 minutes. Rest 10 minutes off the heat. Then sear in a screaming-hot cast iron pan with a knob of butter and tallow for 60–90 seconds per side until deeply crusted. Rest 5 minutes. The result: even cooking edge to edge with a crust that can't be achieved by direct heat alone on a thick steak.
Direct High Heat (grill or pan): Preheat to high. Use the 60/40 method — first side 60% of total cook time, flip and finish for 40%. Keep the lid down. Tongs only. Target medium-rare at 130–135°F (54–57°C) and rest for a full 5–7 minutes — carryover on a steak this thick is significant.
Steak Grilling Times (minutes, pre-heated gas grill on high):
| Doneness | Internal Temp | 1" — First / After Flip | 1.5" — First / After Flip | 2" — First / After Flip |
|---|---|---|---|---|
| Rare | 120–130°F | 5 / 3 | 6 / 4 | 8 / 6 |
| Medium Rare | 130–140°F | 5 / 4 | 7 / 5 | 9 / 8 |
| Medium | 140–150°F | 6 / 4 | 7 / 6 | 10 / 8 |
| Well Done | 160–170°F | 8 / 6 | 10 / 8 | 13 / 11 |
Serve: Rest 5 minutes minimum — longer for a steak this size. Slice against the grain. Kosher salt over iodized: coarser grain, cleaner flavour, no additives.
Product Details:
- 11–13 oz per steak | Available as single steak or 6-pack
- 100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished
- Raised without antibiotics, hormones, or steroids
- Aged 21 days | Ships frozen | Delivered to your door
Our RWA Grass-Fed Beef Standards:
- Raised without antibiotics, hormones, or steroids
- 100% Canadian Angus — born, raised, and finished in Canada
- Raised on grass, finished on grain | No GMOs in feed
- Traceable back to the farm of origin
- Humanely raised
- Sustainable program from conception to consumption
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
Striploin Steak 11-13oz: RWA Grass Fed Beef
Frequently Asked Questions