Meet the Gold Grade Manhattan, the finest New York steak available from Snake River Farms. Gold Grade beef has an incredible amount of marbling so these New York filets are exceptionally juicy and full of flavor.
Gold Grade maintains the traditional flavor American palates love, combined with the tender, buttery essence of Japanese Wagyu beef. The Manhattan New York filet is cut thick and has the distinctive texture of a New York strip with the rich flavor unique to American Wagyu beef. Please note these special steaks are offered on an “as available” basis.
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 Manhattan filet 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 Manhattan has the shape of a filet mignon, but possesses the marbling and firm bite of a strip steak.