Cut from the primal loin of White Park cattle, this product represents a specific portion of beef. The loin is located along the back of the animal, extending from the ribs to the hip. When butchered, this section yields a relatively tender and flavorful cut, prized for its lean profile and potential for high-quality steaks or roasts.
The attributes of the meat derived from this breed offer several advantages. Historically, White Park cattle are known for their marbling, which contributes to flavor and tenderness. Their relatively slow growth and traditional rearing methods often result in a product that is highly regarded for its superior taste and texture. Further, this breed’s heritage can lend a unique value proposition, appealing to consumers seeking provenance and authenticity.
