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$49.99

Kansas Strip Steak | BMS 6-7 Wagyu

$49.99 15.5 - 16..5 Oz

Regular price $49.99

 

Learn about how we label beef and Beef Grading Standards

This is one amazing Kansas Strip Steak, its Marble Score of 7+ means it is a richer and denser cut of steak. It has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.

Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.  

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)

 

BMS6-7? HOW DOES THAT WORK?

Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.

Do note that marbling is not a driving indicator of tenderness, hence not all beef graded "Prime" is equal.

The strip is cut from the short loin, from a muscle that does little work, like the filet.

 

 

Learn about how we label beef and Beef Grading Standards

This is one amazing Kansas Strip Steak, its Marble Score of 7+ means it is a richer and denser cut of steak. It has a gorgeous webbing of fat that will make you feel a creamy mouth-feel in each bite. Its literally like tasting a cloud... a cloud of beef.

Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.  

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)

 

BMS6-7? HOW DOES THAT WORK?

Steers are graded based on the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.

Do note that marbling is not a driving indicator of tenderness, hence not all beef graded "Prime" is equal.

The strip is cut from the short loin, from a muscle that does little work, like the filet.

 

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