Petit New York Strip Steak (45+ Days Dry Aged)

We have steaks from what we consider the best dry-aged program in the US. This is the real stuff. These petit New York Strips are the smaller, a bit more grainy cousin of our Dry Aged Kansas steaks. They come from the same muscle and they are approximately 8ox. They are nicely trimmed but they MAY have a vein or two.

They are cut from G1 Certified USDA Prime Striploin and they are Dry Aged anywhere between 45 and 60 days. 

This is one of our favorite products and in the past we just kept them. 

OUR G1-CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS

Our USDA Prime New York is the best Angus beef has to offer. This means you will always get beef with moderate marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest.  Our New Yorks are THICK, because we only work with steers with a RibEye area  of 10.0 to 16.0 square inches.

This is not your average New York, it isn't even your average Prime New York.

ABOUT OUR DRY-AGED STEAKS

Dry aging takes time, a keen eye for quality, and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are FUNKY and will be SMELLY.  As steaks are dry-aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30-day dry-aged steaks where the funk is noticeable... these steaks are VERY dry-aged. The funk will be strong.

This steak has been dry aged for at least 45 days, but usually for 55-65 days.

 Learn more about our dry aging process here.

Source: US MidWest

Aging: 45+ Days

Best for: Grilling, Pan Seared

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)

Grade: USDA PRIME (Black Angus Beef)

This item MIGHT be delivered frozen.