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.
Source: US MidWest
Grade: USDA Choice | Black Angus Beef - Top 5% of USDA Choice
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)
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