The Snake River Farms Gold Grade strip loin is an incredibly marbled and rare cut of beef that is reserved for our most discerning customers. Get the firm texture and rich flavor of American Wagyu New York strip steaks in our striploin roast and make any special occasion spectacular.
Average weight: 14 lbs.
Primal cuts of beef are divided into subprimals, like the loin, to be cut into steaks and roasts. The striploin comes from the loin subprimal and is the source of New York strip steaks, one of the most popular steakhouse cuts. Imagine a substantial 14-pound roast with the flavor and firm texture of a strip steak. Gold Grade elevates the marbling of this consequential cut to an amazing level with a rating on the Japanese Beef Marbling Scale of 9 or greater. That takes our American Wagyu striploin well above USDA Prime for elevated dining usually reserved for the most exclusive clubs and restaurants.
It’s a simple and rewarding experience to cut this large subprimal into steaks and roasts yourself. One SRF Gold strip loin yields four Manhattan roasts or multiple strip steaks. Since the marbling is so extravagant, smaller steaks cut from the striploin, like a Manhattan filet, produce a luxurious and satisfying steak dinner.
Average weight: 14 pounds. This is a natural product, so the actual weight can vary by +/- 0.5 pounds.
Check out our SRF recipes for delicious striploin and Manhattan roasts.
Beef Grading 101
This steak is American Wagyu Gold Grade, rated 9+ 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 strip loin is sourced from thelongissimus dorsimuscle 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 muscle of the strip loin is adjacent to the spine bone and on top of the finger bone so it is sometimes referred to as the top loin.