USDA Prime

New York Strip 1.5"

$52.00
USDA Prime

New York Strip 1.5"

$52.00
Description

The New York Strip is a top steakhouse cut and our USDA Prime rendition features generous marbling and measures 1 ½ inches in thickness. It is outstanding on the grill or skillet with exceptional flavor and texture. 

  • Buy 4 for $49.40 each and save 5%

Description

This Double R Ranch USDA Prime New York strip is an elevated version of  a classic steakhouse steak. Each New York strip is hand-cut 1 1/2 inches thick and has the rich marbling that is indicative of beef graded USDA Prime. Just 4 to 5% of all beef in the United States achieves this top quality grade. Fans of the New York strip wax poetically about the high level of intramuscular fat, the firm, but tender bite and the hearty beef flavor that all come together in this traditional cut.

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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New York Strip 1.5"