Snake River Farms

 

Dry-Aged American Wagyu Bone-In New York Strip

Leaving the bone intact in our American Wagyu New York strip minimizes moisture loss since there is less meat exposed to the heat and produces a finished product that is tender and juicy. It also provides tremendous eye appeal when the steak is brought to the table. When dry-aged, our bone-in New York strip reaches a peak level of flavor.

Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. To achieve these extraordinary results, we utilize a proprietary system which controls and measures each step of dry-aging. Our partner, Prime Food Distributor, has developed a proprietary process which methodically controls all environmental factors so our American Wagyu beef ages slowly, peacefully and as undisturbed as possible. The finished product is the pure essence of beef with an extremely tender texture, a rich buttery aroma and an intense beef flavor.

At this time, we unfortunately cannot accept promo codes on dry-aged orders.

 

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.

PreferenceDescriptionInternal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°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.

2 - Dry-Aged American Wagyu Bone-In New York Strip

$189.00

Availability: In stock

Dry-Aged SRF Bone-In New York Strip (1 Unit) - K0870   +$94.50
  • Grade: SRF Black – Higher than USDA Prime, BMS 6 to 8
  • Weight: 18 oz.per steak
  • Two steaks per package
  • Dry-aged 45+ days
  • Wagyu crossed with quality breeds
  • 100% natural, no added hormones
  • Individually wrapped
  • Product ships fresh using Expedited Shipping

 

 

Dry-Aged American Wagyu Bone-In New York Strip

Leaving the bone intact in our American Wagyu New York strip minimizes moisture loss since there is less meat exposed to the heat and produces a finished product that is tender and juicy. It also provides tremendous eye appeal when the steak is brought to the table. When dry-aged, our bone-in New York strip reaches a peak level of flavor.

Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. To achieve these extraordinary results, we utilize a proprietary system which controls and measures each step of dry-aging. Our partner, Prime Food Distributor, has developed a proprietary process which methodically controls all environmental factors so our American Wagyu beef ages slowly, peacefully and as undisturbed as possible. The finished product is the pure essence of beef with an extremely tender texture, a rich buttery aroma and an intense beef flavor.

At this time, we unfortunately cannot accept promo codes on dry-aged orders.

 

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.

PreferenceDescriptionInternal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°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.

We're Here To Help

Questions, comments, or need help with an order? Contact Us!

Review(s)

  • Superb!

    Some of the best steak in the world. Having tried real A5 wagyu and Fullblood domestic steak these are just as good in their own way. The combination of F1 genetics and dry aging makes for a much more easy eating steak which is packed with flavor and you can have more of. NY strip is my preferred cut for wagyu and gives the right combination of fat / marbling. Highly recommended!

    Posted 10/16/2019 by

How would you rate this?