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.
OUR G1 CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS
Our USDA Prime New York Strip 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. These steaks are THICK, because we only work with steers with a RibEye area of 10.0 to 16.0 square inches. Our New York Strips are Dry Aged for about 15 days and then WET aged for 30+ days.
This is not your average New York Strip, it isnt even your average Prime New York Strip.
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)
The strip is cut from the short loin, from a muscle that does little work, like the filet.
Source: US MidWest
Grade: USDA Prime | Angus Beef - Top 5% of Choice
This product has been aged for 30+ Days to improve tenderness and flavor