Serve up a steak that surpasses the quality of the beef prepared at most restaurants with this unique New York strip steak. Hand-cut from Black Grade American Wagyu beef, our Master Butchers leave the bone in place for a striking plate appearance and more tender texture.
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. Average Weight: 1.2lbs,
Beef Grading 101
This steak 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 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
Meatology
The New York strip is cut from the longissimus dorsi muscle located within the loin primal. This 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: 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.
