American Wagyu Black Grade

Dry Aged Bone-In New York Strip 18 Oz

American Wagyu Black Grade

Dry Aged Bone-In New York Strip 18 Oz


Leaving the bone intact in our American Wagyu New York strip minimizes moisture loss since less meat is 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. Dry-aging each steak at least 30 days ensures these steaks reach their peak level of flavor. Each steak weighs about 18 oz.

Minimum order: 2 steaks


This dry-aged Black Grade 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.


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




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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Dry Aged Bone-In New York Strip 18 Oz