Kara and Daryl Enright farm near Tweed, Ontario, a fourth-generation family raising a small herd of beef cattle and dry aging their cuts for about 21 days. The striploin steak comes from the short loin, a muscle that does little work and stays tender.
It is a close runner up to the tenderloin. Grill it or sear it in a hot pan with salt and pepper, rest it and serve with roasted fall vegetables for a table gathered close.
