American Wagyu Black Grade

2 - Dry-Aged Bone-In New York Strip

American Wagyu Black Grade

2 - Dry-Aged Bone-In New York Strip


A New York strip made extraordinary by leaving the bone in place and dry-aging 45 days or more.

Average weight: (2) 18 oz. each


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. Each aged steak weighs about 18 oz.

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.

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 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




The New York strip is cut 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 legendary Manhattan restaurant, Delmonico’s, is credited by food historians with coining the name “New York strip” in the 1830s.

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