The Manhattan roast is cut from the same tender section as our New York Strip Steaks. Its smaller size is ideal for smaller gatherings, but makes a meal an event.
The NY Manhattan roast is cut from the same tender section as our New York Strip Steaks. Its smaller size is ideal for more intimate gatherings, but this is no ordinary roast beef. Manhattan cut roasts make any meal an event.
Average weight: 3 pounds
What Is a Manhattan Roast?
Start a new tradition with the Snake River Farms American Wagyu Manhattan Roast. It's not as large as a typical roast which means it cooks quickly — in as little as an hour. Of all the roast beef cuts, those from the loin region are the most indulgent and satisfying. Consider a Manhattan roast the shareable size of a New York strip or Delmonico steak. Some even call it a New York strip roast!
Each Manhattan strip roast is hand-tied with kitchen twine to create a uniform shape that cooks evenly and lends an artisanal touch to this elegant cut. This rich, delicious roast brightens your Sunday dinner or holiday table. You’ll love the convenient size and quick cooking time. Your guests will be delighted by the deeply marbled, wonderful complexity and subtle sweetness of American Wagyu beef. The Manhattan strip roast is the perfect size when you have fewer folks at your holiday table.
Average weight: 3 lbs. This is a natural product, so the actual size may differ by +/- .5 lb.
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 Manhattan roast 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.
Fast fact: The Manhattan roast is also called a top loin roast or New York Strip Roast.
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