Upgrade the eating experience of our Double R Ranch New York strips with the enhanced flavor and tenderness of dry-aging. Hand-cut to a full 1 ½ inches and a beautifully shaped, this is the steak for those who crave the umami of perfect dry-aging. Available in USDA Choice and USDA Prime grades. This item is dry-aged and ships fresh; it requires 1 day shipping from our New York distribution center.
Dry-aged steaks are a staple of high-end steakhouses and our Double R Ranch New York strips are the ideal candidates for this flavor-enhancing treatment. Each steak is professionally hand-cut to 1 ½ inches thick and features the amazing depth of flavor that comes from dry-aging. These New York strips utilize our proprietary dry-aging method to bring an unprecedented level of flavor to our beef from the heart of the Northwest. Available in USDA Choice and USDA Prime grades.
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 Dry-Aged New York strip steaks are well marbled 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
Ships Fresh
