American Wagyu Black Grade

Striploin Roast

$449.00
American Wagyu Black Grade

Striploin Roast

$449.00
Description

A sizeable portion of American Wagyu strip loin for an astonishing single roast or to cut into steaks, roasts or a combination of both. 

  • Buy 2 for $426.55 each and save 5%

Description

The strip loin is the source of the New York strip, one of the most highly prized steaks. The Snake River Farms strip loin is richly marbled with a nicely defined grain with a satisfying bite and a memorable, rich flavor. We’ve hand-trimmed each Strip Loin so there’s minimal waste. It’s easy to custom cut this full subprimal to the portion size that fits your mood or palate. For example, create decadent 2” New York steaks or cut thin ½” strips for a ridiculously great sandwich. Each Strip Loin weighs approximately 14 pounds and will turn your kitchen into an artisan butcher shop.

Average weight: 14.5 lbs. The strip loin is a natural product so weights can vary by +/- 0.5 pounds.   

 

Beef Grading 101

This striploin is American Wagyu Black Grade, rated 6 to 8 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 intramuscular fat 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