About This Product
Our Butcher's Select Striploin Roast strikes the perfect harmony between tenderness, rich flavour, and clean marbling. Hand-selected and expertly trimmed by HQ Meats butchers, this roast is ideal for those who want an elevated, flavourful centrepiece without the heaviness of a rib roast.
How to Cook It
Oven Roasting
- Remove from the fridge about 1 hour before cooking; pat dry and season generously.
- Preheat oven to 230°C/450°F. Sear for 20 minutes to build a crust.
- Reduce oven to 160°C/325°F and continue roasting, checking with a meat thermometer.
- Pull the roast about 5°C before your target doneness — it will continue to rise while resting.
- Rest 20–30 minutes tented in foil before carving against the grain.
Doneness & Internal Temperature
| Doneness | Internal Temp | Description |
|---|---|---|
| Rare | 46–49°C / 115–120°F | Very red, cool center |
| Medium Rare | 49–52°C / 120–125°F | Red, warm center |
| Medium | 54–57°C / 130–135°F | Pink center |
| Medium Well | 60–63°C / 140–145°F | Slightly pink center |
| Well Done | 66–68°C / 150–155°F | Cooked throughout |
Use a digital meat thermometer, and pull the meat a few degrees before your target — it will continue to rise while resting. Note: Rare, Medium Rare, and Medium all fall below Health Canada's minimum recommended internal temperature of 63°C/145°F for whole cuts of beef and lamb; cook to at least Medium Well if you prefer to meet that guideline.
Chef's Tip
Let the roast rest for the full 20–30 minutes — carving too soon loses the juices you worked hard to keep in.
A guide from HQ Meats.
