Upgrade the eating experience of our USDA Choice New York strip with the enhanced flavor and tenderness of dry-aging. Hand-cut to a full 1 ½ inches and a beautiful classic shape, this is the steak for those who craze the umami of perfect dry-aging.
Dry-aged steaks are a staple of high-end steakhouses and our USDA Choice New York strip is the ideal candidate for this flavor-enhancing treatment. Each steak is professionally hand-cut to 1 ½ inches thick and features the amazing depth of flavor that comes from dry-aging.
These New York strips are dry-aged with the same proprietary method as our American Wagyu and USDA Prime offerings and bring an unprecedented level of quality to USDA Choice grade steaks.
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice.
USDA Prime is the top grade on the USDA scale and features a moderately abundant amount of marbling. Only 5 to 6% of all U.S. beef grades at this high level.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
The New York strip is cut from the longissimus dorsi muscle located within the loin primal. This 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.
It's generally (but not unanimously) agreed that boneless strip loin steaks are called New York strips and bone-in steaks are called Kansas City strip steaks.
How Does Snake River Farms Package and Ship Dry-Aged Products?
Never frozen, all dry-aged products ship fresh with gel packs, a reusable thermal bag and the most sustainable packaging in the business to ensure products deliver in great condition right to your doorstep. All dry-aged orders ship with 1 day shipping. You can order for next day or schedule for a date in the future. Learn more about packaging and shipping.
What is Dry-Aging?
We have partnered with the Prime Food Distributor out of New York to deliver a dry-aged experience unmatched by anyone in the industry. Their proprietary system carefully controls and measures every step of the dry-aging process. Lighting, airflow, humidity, temperature, and cleanliness are carefully controlled to create an environment which produces the purest essence of beef. All subprimals are aged to a minimum of 30 days and cut to perfection by master butchers.
55 Years of Experience
Family Farm Raised
From the Heart of the NW
