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$36.99

New York Strip Steak | USDA Prime

Rated 5.0 out of 5
5 Reviews
$36.99 11-13 Oz

Regular price $36.99

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

 

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

 

average rating 5.0 out of 5
Based on 5 reviews
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Rated 5 out of 5
5 Reviews
Rated 5 out of 5
Review posted

Such a good price and quality!

Amazing flavor. I would recommend this to everybody

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Rated 5 out of 5
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Rated 5 out of 5
Review posted

Top NY

The steaks were perfect first great flavor. Tender with just the right amount of fat and marbling. Cooked on charcoal with excellent results. Well worth it and the delivery convenience made it perfect.

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Rated 5 out of 5
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Rated 5 out of 5
Review posted

Thumbs up! Very special

This place is a treat to go to, the staff is super friendly, knowledgeable and enthusiastic about what they do and they have good reason. The meat selection here is by far the absolute best, best quality, best cuts, best taste and all for a great price. I give it 100% 5 stars!

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Rated 5 out of 5
Review posted

PERFECTLY CUT AND TRIMMED ,

PERFECTLY CUT AND TRIMMED , EXCELLENT QUALITY. COOKED IT

PITTSBURGH RARE.. I HAVE BEEN TO JUST ABOUT EVERY STEAK

RESTAURANT IN TOWN, THIS WAS BETTER.

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Rated 5 out of 5
Review posted

Full of flavor

Full of flavor

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