American Wagyu Black Grade

2 - Dry-Aged Boneless New York Strip

American Wagyu Black Grade

2 - Dry-Aged Boneless New York Strip


Our limited production, dry-aged American Wagyu steak capitalizes on these natural attributes and advances them to create the definitive New York strip. This product is dry-aged for 45 days or more.

Average weight: (2) 14 oz.


The New York strip is packed with flavor and has a firm, but tender texture. These are the qualities that make it the quintessential steakhouse aged steak. Our dry-aged strip steak has increased tenderness and an intense beef flavor. Our unique dry-aging process does not alter the steak, but increases the natural qualities of American Wagyu beef for a pure eating experience.

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 the dry-aging process. Our partner, Prime Food Distributor, is vigilant about all factors from beginning to end. Lighting, airflow, humidity, temperature and cleanliness are carefully controlled to create an environment which produces the purest essence of beef.

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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