1855 AAA beef striploin aged 40 days – Tender & flavorful | DKL Foods

2.8kg box $80/kg 

The striploin that true steak lovers have been waiting for.

This AAA 1855 striploin comes from a renowned North American beef program, recognized for its high standards and exceptional meat quality. Aged for 40 days for incomparable tenderness, this steak features rich marbling, a melt-in-your-mouth texture, and a depth of flavor that rivals the best steakhouses.

🥩 Grade: AAA 1855 (premium North American program)

⏳ Maturation: 40-day dry-aged for a more concentrated taste

🔥 Ideal cooking: grilled, pan-seared, or oven-roasted – medium-rare recommended

📦 Format: vacuum-sealed, frozen, portion sizes vary by cut

🇨🇦 Origin: Canadian beef, raised without hormones or antibiotics

Why choose the 1855 DKL striploin?

• 40-day aging = exceptional tenderness and flavor

• Hand-selected for its cut and marbling

• No compromise on quality

• Fast, free delivery throughout Quebec

• DKL Guarantee: your satisfaction or a replacement

COOKING (recommended)  : rare or medium-rare

Take the meat out of the refrigerator 30 to 60 minutes before cooking. Add spices and vegetable oil (grapeseed or olive oil) to taste on both sides just before cooking.

COOKING TIME (per side):

Rare:

• Temperature: 52°C-55°C (125°F-130°F)
• Thickness: 1/2 in (1.25 cm) = 1 to 2 minutes
• Thickness: 1 in (2.5 cm) = 3 to 4 minutes
• Thickness: 1.5 in (3.75 cm) = 4 to 5 minutes

Medium-rare:

• Temperature: 55°C-60°C (130°F-140°F)
• Thickness: 1/2 in (1.25 cm) = 2 to 3 minutes
• Thickness: 1 in (2.5 cm) = 4 to 5 minutes
• Thickness: 1.5 in (3.75 cm) = 5 to 6 minutes

Medium:

• Temperature: 65°C-70°C (150°F-160°F)
• Thickness: 1/2 in (1.25 cm) = 2 to 3 minutes
• Thickness: 1 in (2.5 cm) = 5 to 6 minutes
• Thickness: 1.5 in (3.75 cm) = 6 to 7 minutes

Well-done:

• Temperature: 170°F (77°C)
• Thickness: 1/2 in (1.25 cm) = 3 to 4 minutes
• Thickness: 1 in (2.5 cm) = 6 to 7 minutes
• Thickness: 1.5 in (3.75 cm) = 8 to 9 minutes