This is our most marbled New York strip made special by keeping the bone attached to the steak. Each steak is meticulously hand-cut from Gold Grade American Wagyu beef for a high level of marbling for magnificent flavor and texture.
If the strip steak is your go-to order at the steakhouse, put the Gold Grade bone-in New York on your shopping list. Devotees of the strip steak recommend leaving the bone in place for superior appearance and to insulate the meat from the heat. Each New York strip is cut from Gold Grade American Wagyu beef which is highly marbled and reserved for our top shelf steaks. Each bone-in New York has a distinctive firm, but tender, texture and is infused with an amazing amount of intramuscular marbling
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 USDA Prime
BMS 6 to 8 SRF Black Grade
BMS 9+ SRF Gold Grade
Meatology
The New York strip is cut from the longissimus dorsi muscle located within the loin primal. This 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: 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.
