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.
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice.
USDA Prime is the top grade on the USDA scale and features a moderately abundant amount of marbling. Only 5 to 6% of all U.S. beef grades at this high level.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Double R Ranch USDA Prime and Choice bone-in New York strip steaks are rich with marbling and cut a full 1.5" thick. The Steakhouse and Reverse Sear methods work well with these steaks.
Be sure to completely thaw your steak before cooking.
Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand.
Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
Slice steak against the grain – 90° to the direction of the muscle fibers. This makes for a more tender bite.
Finish your steak with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch.
The New York strip is cut from the loin primal, which is between the rib and round. These steaks are cut from the longissimus dorsi muscle. this is the same muscle as the center eye of the ribeye. New York strips and ribeyes come from opposite ends of this same muscle.
The ribeye side of the longissimus is round in shape while the strip side is elongated. The muscle varies in more than shape from end to end. The amount of marbling is greater on the rib side and decreases on the loin side.
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.
How Does Snake River Farms Package and Ship Dry-Aged Products?
Never frozen, all dry-aged products ship fresh with gel packs, a reusable thermal bag and the most sustainable packaging in the business to ensure products deliver in great condition right to your doorstep. All dry-aged orders ship with 1 day shipping. You can order for next day or schedule for a date in the future. Learn more about packaging and shipping.
What is Dry-Aging?
We have partnered with the Prime Food Distributor out of New York to deliver a dry-aged experience unmatched by anyone in the industry. Their proprietary system carefully controls and measures every step of the dry-aging process. Lighting, airflow, humidity, temperature, and cleanliness are carefully controlled to create an environment which produces the purest essence of beef. All subprimals are aged to a minimum of 30 days and cut to perfection by master butchers.
Family Farm Raised
From the Heart of the NW
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