Our memorable Black Label ™American Wagyu New York strips are dry-aged a minimum of 30 days and are hand-cut 1 ½ inches thick and trimmed to a target weight of 14 ounces. Each steak is beautifully marbled and has the buttery aroma and intense beef flavor that only comes from dry-aging.
This item is dry-aged and ships fresh on gel packs; it requires 1 day shipping from our New York distribution center.
This out-of-the-ordinary steak starts with our Black Label™ New York Strip that is dry-aged a minimum of 30 days to intensify the natural flavors and enhance tenderness. The New York strip has a storied history and is the go-to cut for many discerning steakhouse patrons. These dry-aged, boneless steaks are hand-cut to a wonderfully thick 1½ inches and are superior to New York strips served at most steakhouses. The target weight for each steak is 14 ounces.
Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. Our partner, Prime Food Distributor, developed a proprietary method with strict protocols and quantifiable performance standards at every stage of the dry-aging process. When our beef is received, it is measured and tagged so it can be tracked electronically from start to finish. Large sub-primal cuts are aged in a meticulously controlled dry-aging environment for a minimum of 30 days. Once it is perfectly aged, our beef is hand-cut into generous steaks and shipped fresh to your door by overnight Expedited Shipping.
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. Prime is the top grade on the USDA scale and features an abundant amount of marbling. Â
Snake River Farms produces beef that measures above the USDA scores. To grade these higher levels of marbling and quality, we utilize the 12-point BMS (Beef Marbling Score or Beef Marbling Standard) from the Japanese Meat Grading Association (JMGA). SRF Black Label â„¢ and SRF Gold Label â„¢ both score above USDA Prime. Â
SRF Black Label â„¢ is rated a BMS of 6 to 8 with significantly more marbling than USDA Prime graded beef. Â
SRF Gold Labelâ„¢ registers a BMS of 9 to 12 and contains the highest level of marbling we offer.
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.
What Is SRF Black Label and SRF Gold Label?
All SRF products are American Wagyu. We use the Japanese Beef Marbling Score (or BMS) to measure the marbling present in the beef. Both SRF Black Label and SRF Gold Label grade above USDA Prime. The SRF Black Label grades between a BMS 6 to 8, and the Gold Label is the highest marbled with a BMS score at 9+. Read about the difference.
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