Our dry-aged USDA Prime bone-in New York strips have the increased tenderness and intense beef flavor that results from 30 or more days using our proprietary aging process. Only 3% of all beef in the U. S. meets the stringent USDA Prime requirements ensuring the strip steaks are highly marbled and flavorful. Leaving the bone intact keeps moisture loss to a minimum and makes for a hearty, aesthetically pleasing plate appearance.
Minimum order: 2 steaks
This item ships fresh from our New York distribution center and requires Overnight Shipping.
Our USDA Prime Bone-In New York strips have earned an avid following. Only 3% of all beef in the U. S. meets the stringent USDA Prime requirements ensuring our steaks are highly marbled and flavorful. Leaving the bone intact keeps moisture loss to a minimum and makes for a hearty, aesthetically pleasing plate appearance. We’ve now added the element of dry-aging which increases tenderness and adds a more intense beef flavor.
Snake River Farms dry-aged beef represents a higher echelon for our USDA Prime steaks. To achieve these extraordinary results, we utilize a proprietary system which controls and measures each step of the dry-aging process. Our partner, Prime Food Distributor, has researched dry-aging and invested in an impressive facility that carefully controls lighting, airflow, humidity, temperature, and cleanliness. USDA Prime beef is extremely compatible with the dry-aging process. Our bone-in New York strips emerge as rich, full-flavored steaks which provide a unique, pure eating experience.
This item ships fresh from our New York distribution center and requires Overnight Shipping.
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 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: The New York strip is packed with 6 grams of protein per ounce, but has less fat than a ribeye (2.3 grams vs. 4 grams per ounce).
