The preeminent New York Strip. Imagine the firm but yielding texture of our American Wagyu strip steak combined with the richest amount of marbling offered by Snake River Farms. The result is the most flavorful and juicy strip steak imaginable.
Like all our steaks, the Gold New York Strip is carefully hand trimmed for a beautiful appearance and a consistent cooking steak. Make a commanding culinary statement preparing these American Wagyu steaks on the grill or skillet. You’ll appreciate the rare flavor and rich complexity that is the hallmark of our top-rated Gold Grade steaks. Size: 12 oz.
Beef Grading 101
This steak is American Wagyu Gold Grade, rated 9+ on the Japanese Beef Marbling Score (BMS)
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.
All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.
Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.
BMS 4 to 5 Â Â Â USDA Prime
BMS 6 to 8 Â Â Â SRF Black Grade
BMS 9+Â Â Â Â Â Â SRF Gold Grade
Meatology
The Gold Grade New York strip is cut from the longissimus dorsi muscle located within the loin primal. This lengthy 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 legendary Manhattan restaurant, Delmonico’s, is credited by food historians with coining the name “New York strip” in the 1830s.
