Final answer:
The collagen strip size in a striploin varies, being generally thin and located at the steak's edge, it affects tenderness and is considered during cooking.
Step-by-step explanation:
The size of the collagen strip in a striploin can vary depending on the specific cut and the breed of the cow. Collagen is a type of protein that is found in the connective tissue of animals. In the context of meat cuts, the collagen strip refers to the line of connective tissue that runs along the side of a steak. It is significant in terms of the cooking process and the tenderness of the meat. In a striploin, which is also known as New York strip or sirloin, the collagen strip is generally thin and located at the edge of the steak. However, the exact size can range from very thin to moderately thick, but it is typically not a dominant part of the steak. It's important to properly cook and sometimes remove the collagen strip to ensure the steak's tenderness and enjoyable texture.