Serve up a steak that surpasses the quality of the beef prepared at most restaurants with this unique New York strip steak. Hand-cut by our Master Butchers with the bone in place for a striking plate appearance and a more tender texture. Available in SRF Black™ and SRF Gold™ American Wagyu.
The New York strip is an iconic steakhouse favorite known for its rich beef flavor and satisfying firm bite. These special steaks feature beautiful marbling and exceptional taste, but achieve a delicious texture when we leave the bone in place. The meat next to the bone is insulated from the heat and emerges especially tender and juicy. Of course, the bone makes for a picture-worthy steak on your dinner table.
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice. Prime is the top grade on the USDA scale and features an abundant amount of marbling.
Snake River Farms produces beef that measures above the USDA scores. To grade these higher levels of marbling and quality, we utilize the 12-point BMS (Beef Marbling Score or Beef Marbling Standard) from the Japanese Meat Grading Association (JMGA). SRF Black™ and SRF Gold™ both score above USDA Prime.
SRF Black™ is a BMS of 6 to 8 with significantly more marbling than USDA Prime-graded beef.
SRF Gold™ registers a BMS of 9 or higher and contains the highest level of marbling we offer.
The New York strip is cut from the loin primal, which is between the rib and round. These steaks are cut from the longissimus dorsi muscle. this is the same muscle as the center eye of the ribeye. New York strips and ribeyes come from opposite ends of this same muscle.
The ribeye side of the longissimus is round in shape while the strip side is elongated. The muscle varies in more than shape from end to end. The amount of marbling is greater on the rib side and decreases on the loin side.
It's generally (but not unanimously) agreed that boneless strip loin steaks are called New York strips and bone-in steaks are called Kansas City strip steaks.
What is the difference between a New York strip steak~ a Kansas City strip steak and a shell steak?
A New York strip steak is boneless cut, sourced from the longissimus dorsi muscle towards the hind end of the steer in the area known as the short loin. It has a tight, firm grain that creates a texture that is firm, yet still tender. This steak has excellent marbling and a robust beef flavor. Generally, a Kansas City strip steak is considered the same as a New York, but geography, history and opinion can vary. Depending on who or what resource you consult, occasionally you will see that a Kansas City strip contains the bone. There is not universal agreement on this point and you will find most experts classify a Kansas City strip as boneless.
What is a shell steak?
A shell steak is a New York strip with the bone left in place.
What Is SRF Black Label and SRF Gold Label?
All SRF products are American Wagyu. We use the Japanese Beef Marbling Score (or BMS) to measure the marbling present in the beef. Both SRF Black Label and SRF Gold Label grade above USDA Prime. The SRF Black Label grades between a BMS 6 to 8, and the Gold Label is the highest marbled with a BMS score at 9+. Read about the difference.
What Is The Snake River Farms Guarantee?
We are committed to delivering the highest quality products and an exceptional experience to your doorstep. If you are not completely satisfied with your order, please reach out to our Customer Care Team so we can work to a resolution. Click here to learn more about the SRF guarantee.
Family Owned & Operated
100% U.S. Raised
Tender Buttery Texture
