Tender, juicy and filling! The striploin has more delicate fat than the prime rib, which is why it is the perfect choice for enthusiasts of lean meat.
The higher share of muscle fibres means that the steak will be denser and firmer, which is a major advantage for many culinary aficionados.
Our striploin is wet-aged in a vacuum for at least 21 days.
The striploin steak is portioned into slices with a thickness of 3 to 3.5 cm.
Przedsiębiorstwo Produkcyjno Handlowo Usługowe “MARK’S” spółka z ograniczoną odpowiedzialnością, based in Prusak, is implementing in 2020-2023 the project titled: “Development of technology for the production of meat products with increased standards of quality and consumer health safety.” The project is co-financed by the European Union with funds from the European Regional Development Fund under the Intelligent Development Operational Program Priority Axis: Support for conducting R&D work by enterprises, Measure: Enterprise R&D Projects, Submeasure: Industrial research and development work carried out by enterprises.
Purpose and planned outcomes of the project:
The aim of the project is to develop a comprehensive technology for the production of an assortment of sausages, ensuring increased quality and extended shelf life
Project value: PLN 12 945 083,90
Contribution of European Funds: PLN 5 577 238,56
