American Wagyu Black Grade

NY Manhattan Roast

American Wagyu Black Grade

NY Manhattan Roast


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.

Average weight: 3 lbs.


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. Each Manhattan 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 Roast is the perfect size when you have fewer folks at your holiday table. More people coming? Just cook a second roast!

Average weight: 3 lbs. This is a natural product, so the actual size may differ by +/- .5 lb. 

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 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. 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 roast is also called a top loin roast. 

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NY Manhattan Roast