The New York Strip has a renowned history and is the first choice for many discerning steakhouse patrons. Our American Wagyu Gold® 1" New York steaks have an average weight of 10 oz.
Like all our steaks, the SRF 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 SRF Gold™ steaks. Size: 10 oz.
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.
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™ and SRF Gold™ both score above USDA Prime.
SRF Black™ is rated a BMS of 6 to 8 with significantly more marbling than USDA Prime-graded beef.
SRF Gold™ registers a BMS of 9 to 12 and contains the highest level of marbling we offer.
SRF NY strip steaks are rich with marbling and cut thick. The Steakhouse and Reverse Sear methods work well with these steaks. They are exceptionally marbled, so consider increasing your target temperature by 5 degrees to fully melt the intramuscular fat.
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.
NY strip steaks are cut from thelongissimus dorsimuscle located within the loin primal. This lengthy muscle starts in the rib primal and extends to the round primal.
New York strips and ribeyes come from opposite ends of this same muscle. The ribeye side of thelongissimusis 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.
