How Does Snake River Farms Package and Ship Dry-Aged Products?

Never frozen, all dry-aged products ship fresh with gel packs, a reusable thermal bag and the most sustainable packaging in the business to ensure products deliver in great condition right to your doorstep. All dry-aged orders ship with 1 day shipping. You can order for next day or schedule for a date in the future. <a href='https://snakeriverfarms.zendesk.com/hc/en-us/articles/5466051324699-Shipping-and-Packaging'>Learn more about packaging and shipping.</a>

We have partnered with the Prime Food Distributor out of New York to deliver a dry-aged experience unmatched by anyone in the industry. Their proprietary system carefully controls and measures every step of the dry-aging process. Lighting, airflow, humidity, temperature, and cleanliness are carefully controlled to create an environment which produces the purest essence of beef. All subprimals are aged to a minimum of 30 days and cut to perfection by master butchers.

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+. <a href='https://snakeriverfarms.zendesk.com/hc/en-us/articles/1260804502230-What-is-American-Wagyu-Black-and-Gold-Grade-'>Read about the difference.</a>

American Wagyu Black Grade Dry-Aged Bone-In New York Strip 18 oz

Description

This dry-aged Black Label™ bone-in New York strip is a unique steak that looks remarkable on the plate and has dazzling flavor from the intense marbling. We keep the bone in place, which adds to visual appeal, minimizes moisture loss and insulates the steak from the heat so it is more tender and juicy. Our special dry-aging process ensures this steak packed with plentiful flavor and a savory aroma. Seasoned butchers hand-cut each steak to a target weight that is consistently close to 18 oz. The minimum order quantity is 2 steaks.

Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. Our partner, Prime Food Distributor, developed a proprietary method with strict protocols and quantifiable performance standards at every stage of the dry-aging process. When our beef is received, it is measured and tagged so it can be tracked electronically from start to finish. Large sub-primal cuts are aged in a meticulously controlled dry-aging environment for a minimum of 30 days. Once it is perfectly aged, our beef is hand-cut into generous steaks and shipped fresh to your door by overnight Expedited Shipping.

This item ships fresh from our New York distribution center and requires Overnight Shipping.

Beef Grading

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 Label ™ and SRF Gold Label ™ both score above USDA Prime.

SRF Black Label ™ is rated a BMS of 6 to 8 with significantly more marbling than USDA Prime graded beef.

SRF Gold Label™ registers a BMS of 9 to 12 and contains the highest level of marbling we offer.

Cooking Tips

Our dry-aged strip steaks are rich with marbling and cut a full 1.5" thick. The Steakhouse and Reverse Sear methods work well with these steaks.

Be sure to completely thaw your steak before cooking.
Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand.
Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
Slice steak against the grain – 90° to the direction of the muscle fibers. This makes for a more tender bite.
Finish your steak with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch.

For more tips see ourSteak Guide.

Beef Diagram

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.

FAQ

Wagyu Dry-Aged Bone-In NY Strip 18 oz

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order today

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Description

Beef Grading

Cooking Tips

Beef Diagram

FAQ

Customer Reviews

Our Company

Learn

Customer Support

Our Company

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Customer Support

Wagyu Dry-Aged Bone-In NY Strip 18 oz

Place your order today

Receive in as soon as 1-3 business days

Description

Beef Grading

Cooking Tips

Beef Diagram

FAQ

Customer Reviews

Our Company

Learn

Customer Support

Our Company

Learn

Customer Support

Place your
order today

Receive in as soon as
1-3 business days