Our End-Cut New York Strips are a little secret we’ve been keeping to ourselves until we began to receive requests from savvy steak buyers. The name is a literal description of this steak, which is cut from the end of the strip loin (the source of New York strip steaks).
These American Wagyu steaks have the same excellent flavor and texture as our regular New York cut, but there can be a strip of collagenous material that runs through these. A little extra knife work means you can enjoy a well-marbled American Wagyu New York Strip at a better price. These are perfect for larger gatherings and family steak night. Size: 10 oz.
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
Meatology
The New York end-cut New York strip is cut from the loin primal, which is between the rib and round. These steaks are cut from the sirloin end of 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.
Fast fact: The legendary Manhattan restaurant, Delmonico’s, is credited by food historians with coining the name “New York strip” in the 1830s.
