USDA Choice

New York Strip

USDA Choice

New York Strip


The Double R Ranch New York is a traditional cut that’s the classic long and narrow shape and hand-cut to a generous 1½ inches.

Average weight: 12 oz.

  • Buy 4 for $28.50 each and save 5%
  • Buy 8 for $25.50 each and save 15%


New York Strips are a steakhouse favorite and a big crowd pleaser. This is one steak with a lot of names, including Kansas City Strip, New York Strip, and Hotel Steak. Each Double R Ranch NY strip is hand-trimmed so it looks great on the plate and explodes with savory goodness on your palate, making it one of the best steaks for sale. Double R Ranch New York Strip steaks are nicely marbled with a robust beef flavor and a definite grain that’s tender, but pleasingly firm to the bite. Buy your steaks online to get dinner straight to your doorstep.

This steak is a natural product and actual weights may vary. 

"...Hands down, Double R Ranch is the best beef in the country." ~ Eric Hellner, Executive Chef, The Metropolitan Grill, Seattle, WA



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




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: 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).

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New York Strip