USDA Prime

Bone-In New York Strip

$53.00
USDA Prime

Bone-In New York Strip

$53.00
Description

This is our USDA Prime New York strip made more lux by keeping the bone in place. This steak has all the luscious flavor and firm texture of our top selling New York strips with the advantages of a bone-in steak. 

Average weight: 1.25 lbs.

  • Buy 4 for $50.35 each and save 5%
  • Buy 8 for $45.05 each and save 15%

Description

New York Strips are a customer favorite, but we’ve boosted their quality by sourcing them from our Northwest beef that receives the USDA Prime grade. Only 4 to 5% of all beef in the U. S. meets the stringent marbling requirements, so you know these are special steaks. We’ve further improved our New York Strips by leaving the bone in place for an appetizing plate appearance and enhanced flavor. All-in-all these changes result in a flavorful new take on this steakhouse classic.

Beef Grading 101

This steak is USDA Prime, the 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 the top grade is USDA Prime.

Only about 4 to 5% of all beef graded in the U.S. has marbling to grade at this level. You can sometimes find USDA Prime at local butchers and higher-end grocery stores, but most of it goes to high end steakhouses and restaurants. Prime beef has excellent flavor and tenderness.

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 12th and 13th rib. Historically, this single inspection provides a correct indicator of the entire carcass. 

RRGraphsNEWprimeNWCLR

Meatology

Loin

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.

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.

Our Favorite Recipes

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Dave Yasuda

Tuscan-Style NY Strip with Arugula

  • 1 hour
  • 2 SERVINGS
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Meredith Deeds

Black Pepper-Crusted Bone-In NY Strip with Smoked Blue Cheese Butter

  • 1 to 1.5 hours
  • 4 - 6 SERVINGS
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Chefs Marge Perry and David Bonom

Grilled NY Strip Steak and Filet Mignon with Citrus Caper Herb Sauce

  • 1 to 1.5 hours
  • 4 - 6 SERVINGS

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You Deserve an Upgrade

Once you start cooking with Snake River Farms, you’ll discover why our customers say they’re too spoiled for anything else.