Meet the Gold Grade Manhattan, the finest New York steak available from Snake River Farms. Gold Grade beef has an incredible amount of marbling so these New York filets are exceptionally juicy and full of flavor. Gold Grade maintains the traditional flavor American palates love, combined with the tender, buttery essence of Japanese Wagyu beef. The Manhattan New York filet is cut thick and has the distinctive texture of a New York strip with the rich flavor unique to American Wagyu beef. Please note these special steaks are offered on an “as available” basis.
Steak Temperature Guide
Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak 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.
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How to prepare the perfect NY filet
Prepare your Snake River Farms American Kobe beef NY Manhattan filet to mouthwatering perfection using the Steakhouse Method. Read More
The Widow Maker
My fiance died after eating this steak. I would only cook a steak like this in a cast iron with salt and pepper. Hard sear on all sides and into the oven to a 120 degree temp. Give it a good 5-8 minute rest if you can handle waiting that long. Steak was tender, unctuous and literally dripping. A steak like this you need to activate the fat so take it to medium rare in my humble opinion. Please for everything that is good and right in the world not beyond. As a woman 4oz was more than enough of such a rich meat but obviously do you.
Posted 5/30/2019 by Mel
SRF Team : We are so happy to hear that you and your fiance enjoyed this cut!
The meat was quite tender. However the fat was very sinewy and toothsome and not what I would expect with a wag\yu cut of meat.
Posted 4/4/2019 by SF
Flavor Good Quality of Packaging A Concern
I received a gift card for Snake River Farms from my team for Christmas. After careful consideration I selected several different options including the Waygu Manhattan gold fillet. The beef itself looked wonderful and was vacuumed pack and frozen. I placed both filets, in the package, in a small bowl and some water to allow for a slow thaw in the fridge. To my surprise the next morning there was some blood in the water of the bowl which symbolized a leak. My 6 oz Filet was not affected however my 8oz (MY Filet) had a small hole in it where water leaked in. I had handled the meat extremely carefully and to say that the flavor was affected would be an understatement. I cooked them on a BGE utilizing a reverse dear method due to the thickness. My wife’s 6oz was extremely flavorful and tender. My 8 oz water logged $60 Filet was not. Disappointed would be an understatement and would like to hear back from SRF regarding if this has been an issue in the past.
Posted 2/24/2019 by AMoore
SRF Team : Hi AMoore, thank you for providing your feedback to us! We are so sorry to hear that there was a leak in one of you American Wagyu Gold Grade Manhattan NY Filet. Any seals that are faulty lie outside of our standards. Sometimes, when in transit, the cryovac can become brittle and small holes can result. This does not happen often but we understand the inconvenience this can impose. We are sending an email your way to initiate the review process!
Tastes good, still a frozen steak
If you have a local butcher who supplies SRF products, buy them there. I buy SRF from my butcher 2-3x per week. I thought that buying directly from the source would be better. I was wrong. While the flavor is still nice, there is a massive textual difference between the hard as a rock frozen steaks and the ones you get from your butcher. To be honest, it’s a bit shocking and very disappointing.
Posted 2/13/2019 by Jordan
I cooked these steaks from some barbque geeks from Kansas and they said they were the best ever! Might have spoiled them for good on SRF meats
Posted 2/7/2019 by Greg