USDA Prime

2 - Dry-Aged Bone-In New York Strip

$115.00
USDA Prime

2 - Dry-Aged Bone-In New York Strip

$115.00
Description

A New York strip made extraordinary by leaving the bone in place and dry-aging 45 days or more. 

Average weight: (2) 18 oz.

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Dry Aged New York Strip 18 Oz   + $57.50

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DRR Prime Dry Aged Bone-In Strip
2 - Dry-Aged Bone-In New York Strip

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$115.00

Summary

    Description

    Leaving the bone intact in our USDA Prime New York strip minimizes moisture loss since there is less meat exposed to the heat and produces a finished product that is tender and juicy. It also provides tremendous eye appeal when the steak is brought to the table. When dry-aged, our bone-in New York strip reaches a peak level of flavor. Each steak weighs about 18 oz. 

    Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. To achieve these extraordinary results, we utilize a proprietary system which controls and measures each step of dry-aging. Our partner, Prime Food Distributor, has developed a proprietary process which methodically controls all environmental factors so our American Wagyu beef ages slowly, peacefully and as undisturbed as possible. The finished product is the pure essence of beef with an extremely tender texture, a rich buttery aroma and an intense beef flavor.

    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.

    The USDA describes Choice as “high quality, but has less marbling than Prime” which means our beef at this level is excellent 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.

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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.

    2 - Dry-Aged Bone-In New York Strip