Pork Striploin

South City Quality Meats’ Pork Striploin is a lean, tender cut taken from along the pork loin, prized for its fine grain and mild, sweet flavour. It sits between the shoulder and the leg on the pig, an area that does very little work, which is why it stays naturally tender without much marbling. We cut it into thick steaks that hold their shape on the grill or in the pan, making it one of the most versatile cuts in the shop. Whether you’re after a quick midweek dinner or something a bit special for the weekend barbecue, striploin steaks cook fast and deliver consistent results every time.

Because it’s so lean, pork striploin benefits from careful cooking to keep it moist and full of flavour. A short marinade or a simple dry rub of salt, pepper and a touch of fennel or paprika builds flavour on the outside while the inside stays juicy. It also pairs beautifully with fruit-based sauces like apple or pear, which balance the richness of the pork with a touch of sweetness and acidity. Keep a close eye on it as it cooks, since this cut can dry out if it’s left on the heat too long.

How to cook it

Pat the steaks dry and bring them to room temperature before cooking. Heat a heavy-based pan or the barbecue to medium-high and add a little oil. Sear the steaks for three to four minutes on the first side, then flip them over. Cook for a further three to four minutes, or until the internal temperature reaches 63°C. Rest the steaks for five minutes under loose foil before serving. This lets the juices redistribute and keeps every bite tender. Avoid overcooking, as pork striploin can dry out quickly once it passes medium doneness.

Slice against the grain and serve with a simple green salad, roasted vegetables or creamy mash. Pork striploin also works well sliced thin for stir-fries, or diced into skewers for the barbecue. However you serve it, this cut is a reliable, family-friendly option from your local butcher that’s easy on the budget without compromising on flavour or quality.