e cut our succulent sirloin steaks and rib eye steaks from this whole primal cut, and you will get a lot of veal for your money! The meat of the striploin is actually a continuity of the ribeye muscle group. It is also commonly referred to as Toploin. It is the end part of the Ribeye muscle group closer to the waist of the cattle whereas Ribeye is within the rib section closer to the shoulder.

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0 Available Veal Whole Striploins

Farm Location Distance Product Available Weight/Price