Whole Strip Loin

One whole subprimal. Cut it your way, on your terms.

A whole strip loin averaging 10 lb of 100% grass-fed and grass-finished beef, raised on O'ahu by the Griffith family. This is the full subprimal that New York strip steaks are cut from. Buy it whole and you control the thickness, the portions, and the price per steak. A 10 lb strip loin gives you roughly 8-10 generous steaks depending on how you cut it. If you know your way around a knife, this is the best value for premium steak in the lineup.

Why You'll Love It:

• Grass-Fed & Finished: Rich, clean steak flavor from pasture-raised cattle on O'ahu.
• Cut It Your Way: Thick or thin, bone-in portion or boneless. You decide every steak.
• 8-10 Steaks: One purchase fills your freezer with premium New York strips for weeks.
• Best Value: Buying the whole subprimal means a lower per-steak cost than buying individual strips.
• 'Ohana-Grown: From the Griffith family ranch in Wai'anae. You're buying direct from the source.

How to Use:

• Portion: Use a sharp chef's knife to cut 1-1.5 inch steaks. Freeze individually in vacuum bags or butcher paper.
• Roast Whole: Season the entire loin and roast at 400°F until 125°F internal for a show-stopping centerpiece.
• Grill Individual Steaks: High heat, 4-5 minutes per side for medium-rare on a 1-inch steak.
• Sous Vide: 130°F for 2 hours, then sear on cast iron for the most consistent cook possible.

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