1x1 Bone-In Striploin Muscle | USDA Prime Size:12 - 16 Lbs | $349.99 Vacio is much more tender

Vacio is much more tender than both due to it being located on the inside portion of the diaphragm

Capacity: 620 sq inch

We find Tokiro knives to be one of the best value propositions in the market of high end chef knives

Our tallow is rendered in small batches to ensure maximum freshness

Our kangaroos are wild-harvested in Australia under strict government sustainability guidelines

1x1 Bone-In Striploin Muscle | USDA Prime Size:12 - 16 Lbs | $349.99 Vacio is much more tenderNOTE: This is a LARGE muscle and is typically sought after by customers interested on dry aging beef. If you are looking to dry age a striploin at home, this is the go to piece. Do note that it is BONE IN so you will need a band saw to cut it (it isn't that hard and it's a nice workout). While some will recommend a 3x2 striploin (much larger) we find that a 3x2 will require much more dry aging time to get any sort of flavor penetration.. and the yield