New York Strip

$35.00

12 oz per cut
New York Strip Steaks provides the perfect balance of fat-to-meat ratio. This cut is leaner than others, but the USDA Prime grade provides marbling throughout the steak which gives it the perfect balance of tenderness and juicyness.
These Angus-bred cattle are raised in the Great Plains of the United States, which provides rich grains and results in highly marbled beef.
Wet-aged and individually vacuum sealed; ships raw and frozen

Additional Details

New York Strip Steaks are cut from the beef short loin. They are known for their rich, beefy flavor provided by the fatty edge that is left on the steak. New York Strips are loved for their meaty texture and robust chew.
Each USDA Prime New York Strip is wet-aged for 21 days on average before being trimmed and individually vacuum sealed, resulting in an extremely tender and flavorful cut.
We source all our land-based offerings from Market House, located in Northfield, MN. Market House ages, processes, trims, and weighs each cut in their USDA facility, ensuring the highest standards of quality and consistency.
Each order is packed with dry ice so that it stays completely frozen while en route to your doorstep.

Thaw your steak in the refrigerator overnight (8-12 hours) before cooking. To speed up the thawing process, place the vacuum-sealed steak in a leak-proof plastic bag and submerge it in cold water.
New York Strips can be grilled, pan-seared, or broiled to perfection.
Cook to an internal temperature of 140° F for medium rare. More or less depending on your desired temperature.
Note: Consuming raw or undercooked beef may increase your risk of foodborne illness.