American Wagyu Gold Grade

New York Strip Provision Pack

$816.00 Regular Price $960.00
American Wagyu Gold Grade

New York Strip Provision Pack

$816.00 Regular Price $960.00
Description

A grand compilation of American Wagyu Gold Grade New York strips. Gold Grade marbling goes well beyond USDA Prime beef ensuring these New Yorks are rich infused with robust beef flavor. Each steak is individually wrapped and weighs an average of 12 ounces. 

 

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American Wagyu Gold Grade New York Strip
New York Strip Provision Pack

In stock

$816.00

Summary

    Description

    Transform your dinner at home into a Night on the Town with 12 Gold American Wagyu New York strips. Gold Grade represents the ultimate level of marbling offered by Snake River Farms which places these New York strips in a class all their own. The abundant intramuscular fat makes this the most flavorful and juicy strip steak imaginable. Perfectly shaped by hand, each Gold Grade NY strip makes a statement. Adding 12 of these fantastic strips to your freezer prepares you for culinary greatness.

    Beef Grading 101

    These steaks are 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

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    Meatology

    Loin

    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.

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    You Deserve an Upgrade

    Once you start cooking with Snake River Farms, you’ll discover why our customers say they’re too spoiled for anything else.

    New York Strip Provision Pack