The NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures.
The strip is cut from the short loin, from a muscle that does little work, like the filet.
G1 CERTIFIED USDA CHOICE IS A CUT ABOVE
We only source from specific farms and vendors. Each one vetted for high quality. If we cannot find a product, we mark it out of stock. We do not sacrifice quality.
Aside from the grading of our beef, our aging standards are far superior than those of your supermarket butcher which ages beef, at most, for about as week. All of our premium cuts are aged for for at-least 30 days. This guarantees tenderness, texture and flavor.
We hand-cut EVERY steak, which means we inspect each piece carefully, we trim away the fat and we make every steak meet our rigorous standards. Last but not-least we vacuum seal, which makes a HUGE difference.
Source: US MidWest
This product has been aged for 30+ Days to improve tenderness and flavor
Best Cooked: Medium-Rare, Medium, Medium-Well
Suggested Reads on cooking NY Strip:
How To Cook Perfect Steak on the Stovetop in 3 Steps (Via thekitchn)
Pan-Seared Strip Steak (Via MyRecipes)