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.
Beef Grading 101
This steak is USDA Choice, the second highest level of marbling recognized by the USDA.
Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and Choice is the second highest level.
The USDA describes Choice as “high quality, but has less marbling than Prime” which means our beef at this level is excellent. Whenever possible, we work to use beef from the top one third of Choice for the highest quality possible within the grade.
Marbling, or intramuscular fat, is the most important factor used to grade beef in the U.S. and around the world. This is determined by a visual inspection of the amount and distribution of intramuscular fat between the 12thand 13thrib. Historically, this single inspection provides a correct indicator of the entire carcass.
Meatology
The New York strip is cut from thelongissimus dorsimuscle 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.
Fast fact: 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.
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