Make any day a special occasion with our dry-aged USDA Prime New York strip. We start with premium quality Northwest beef and dry-age it to perfection. Each hand-cut steak features generous marbling and measures 1 ½ inches in thickness.
This is a beautiful, thick cut New York strip that’s graded USDA Prime, the top level of marbling recognized on the USDA scale. To add another level of flavor and tenderness, this 14 oz. strip steak is dry-aged 28 days. Each of these special steaks is hand-cut 1 ½ inches thick and delivers a top tier experience that meets or exceeds the quality at top steakhouses.
Beef Grading 101
This NY strip is graded 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 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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