American Wagyu Gold Grade

Striploin Roast

$599.00
American Wagyu Gold Grade

Striploin Roast

$599.00
Description

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.

  • Buy 2 for $569.05 each and save 5%

Description

The strip loin is the source of New York strip steaks, one of the most popular steakhouse cuts. Imagine a substantial, 14 pound roast with the flavor and firm texture of a strip steak. Gold Grade elevates the marbling of this consequential cut to an amazing level with a rating on the Japanese Beef Marbling Scale of 9 or greate. It’s a simple and rewarding experience to cut this large subprimal into steaks and roasts yourself. One strip loin yields four Manhattan roasts. Since the marbling is so extravagant, smaller steaks, like a Manhattan filet, produce a luxurious and satisfying steak dinner.

Average weight: 15.5 pounds. This is a natural product so the actual weight can vary by +/- 0.5 pounds.

 

Beef Grading 101

This steak is American Wagyu Gold Grade, rated 9+ on the Japanese Beef Marbling Score (BMS)

Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.

All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.

Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.

BMS 4 to 5     USDA Prime

BMS 6 to 8     SRF Black Grade

BMS 9+          SRF Gold Grade

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Meatology

Loin

The strip loin is sourced from the longissimus dorsi muscle located within the loin primal. This lengthy muscle starts in the rib primal and extends to the round primal. The section of longissimus near the round is called the “sirloin end” and has a crescent shaped piece of connective tissue. The slices are cut from this part of the muscle. The chewy fiber breaks down from heat when cooked.

Fast fact: The muscle of the strip loin is adjacent to the spine bone and on top of the finger bone so it is sometimes referred to as the top loin.

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Striploin Roast