American Wagyu New York Strip Slices are thin-cut steaks just right for out-of-this-world sandwiches, gourmet Philly cheese steaks or succulent stir-fries. We sometimes have end pieces not quite thick enough for steaks when we cut our popular New York strips.
Someone suggested making them into uniquely thin slices and the idea took off. Each one pound package contains about 8 beautifully marbled, rich and delicious slices of American Wagyu New York steak. One of our favorite ways to prepare our New York Strip Slices is to quickly pan sear them for amazing steak & eggs or as a light and savory dinner entrée.
Beef Grading 101
The NY strip slices are 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
New York strip slices are 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 Philly cheesesteak was invented by Pat Olivieri, a hot dog vendor in South Philladelphia, in the 1930s when he decided to grill some beef from a nearby butcher and serve it on an Italian roll.
