Discover the world of dry-aged steaks with a bone-in New York strip cut from USDA Choice beef. This steak provides the heady flavor that only comes from our high-quality dry-aging process with the excellent value of our USDA Choice product line.
Feast on a New York strip with the bone left in place. This Double R Ranch USDA Choice grade steak is rich with the hearty flavor and enhanced tenderness that comes from our special dry-aging process. Each New York strip is hand-cut 1 1/2 inches thick and is well marbled for a juicy, savory eating experience. The bone-in NY is sometimes referred to as the Kansas City strip and this steak lives up to the delicious expectations that comes from this unique cut.
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: A bone-in New York is sometimes referred to as a Kansas City strip.
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