Snake River Farms Gold Grade Strip Loin
The Snake River Farms Gold Grade Strip Loin is an incredibly marbled and rare cut of beef that is reserved for our most discerning customers. The Strip Loin is the source of New York Strip Steaks, one of the most popular steakhouse cuts. The Gold Grade Strip Loin elevates the New York Strip to an amazing level with marbling that is rated on the Japanese Beef Marbling Scale at 9+. It’s a simple and rewarding experience to cut this large subprimal into steaks and roasts yourself. Since the marbling is so extravagant, we enjoy cutting smaller Manhattan filets for a luxurious and satisfying steak dinner. Each Strip Loin tips the scale at about 14 pounds.
Please note that weights are approximate and can vary by +/- 0.5 pounds.
Roast Temperature GuideHere are the magic numbers you’ll need to determine when your roast is cooked to the degree of doneness you most prefer. The internal temp is when the roast should be removed from the heat. The roast will continue to cook so the temperature will rise during the rest period.
|Rare||Red center, very cool||110°F|
|Medium Rare||Red, warm center||120°F|
|Medium Well||Pink center||140°F|
|Well||No pink||Not recommended|
*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.
We're Here To Help
Questions, comments, or need help with an order? Contact Us!
The Home Butcher: New York Strip Loin
The Snake River Farms Strip Loin is 14 lbs of delicious American Kobe beef. This easy-to-follow video shows you how to custom cut steaks and roasts to match your personal preferences and tastes. Read More
Gold grade strip loin
I actually got 2 if these over the holidays. The first one I dry aged in a Umai bag for a month, cut into steaks, cold smoked for about an hour the steaks, then grilled them to a medium rare. Now I am a huge beef guy, my Mom owned a feedlot, and my sister is a big rancher in Oklahoma and Texas, and I can say without reservation that these were the best steaks we have ever eaten. Restaurant or home, bar none, the best ever.
The second subprimal I cut into steaks, grilled, froze, and gave to my Mom for Christmas. That’s what she wanted. Each one will be 2 steaks for her, so they’ll last all year.
The service is outstanding, and the meat is beautiful. I still hope that one day you’ll offer a full, gold grade, bone in rib. Believe me, I’d get it. John
Posted 1/4/2018 by John
GOLD GRADE STRIP LOIN = BEAUTIFUL
All I can say is the strip loin was absolutely gorgeous. I almost didn't want to eat it...almost. I prepared about half of the roast (about 8 lbs) for Thanksgiving and slow cooked it on my Weber smoker. It turned out beautifully tender and delicious. I added a little hickory smoke early in the cooking and it really stuck to the meat, so much so, that I probably would not do it again. I'm excited to cut the 2nd half of the roast into nice fat steaks and savor them with a nice bottle of red wine.
Posted 12/1/2017 by Lee
Gold grade strip loin roast
SRF gold grade used to be a great compromise between authentic A5 Kobe (not sold here) and very good, wallet friendly wagyu (sold here). Those days are gone now that they've upped their prices and no longer have their gold grade roast specials.. It's too bad, because gold grade is a very nice steak, but at the price point now, I'll wait for Costco's authentic A5 that they usually put on sale Xmas time for $70/lb.
Posted 11/27/2017 by Value not there anymore
Great! I got the Gold grade strip loin.
Very happy with the Gold grade strip loin steak! A+ It said it would be +or- 1/2 lb. But mine was a whole 1.5 lbs over. 100% happiness with that. Love it and will be coming back for sure. I am really wanting to try the rib roast for some ribeyes. Shipping was on time and packed better than I get from some of the other companies I have ordered from. Thanks for the great service.
Posted 9/29/2017 by Halama
Absolutely amazing! Nothing compares. 4 lbs more than l expected. I will definitely be buying again
Posted 3/14/2017 by Jesse