What makes the Wagyu-Angus Cross NY Strip special?

This steak merges the marbling and tenderness of Wagyu with the beefy depth of Angus—an upgrade over USDA Prime. Sourced from a top Australian Wagyu program, it offers exceptional value and quality. Our Wagyu-Angus steaks are meant to bring together the best of both the Angus and Wagyu cattle. This is one of the best price / value propositions at Meat N' Bone.

How should I cook this steak?

It's highly versatile—grill, pan-sear, oven-roast, or smoke. For best results, cook to medium-rare or medium-well and use simple seasoning to highlight the natural flavor. You can make the New York Strip in the oven, grill or stove. You can also smoke it.

Is this steak suitable for beginners?

Absolutely. The NY Strip is easy to cook and forgiving, making it ideal for all skill levels. The uniform texture and balanced fat content make it perfect for sharing because every bite will be similar.

What do customers say about this steak?

Reviews highlight its 'cuts like butter' tenderness, juicy flavor, and restaurant-quality experience. 95% of reviewers recommend it, with customers noting it delivers a memorable dining experience. Based on 56 reviews, it has a 4.8 out of 5 star rating.

Where does the beef come from?

This Wagyu-Angus Cross is sourced from an award-winning Australian Wagyu program, selected for quality and consistency. We do not sell a lot of Australian beef at Meat N' Bone, so the fact we like this product should speak for itself.

What is the portion size?

Each New York Strip Steak weighs 13-15 oz, making it an ideal portion for one person or for sharing.

How is this steak different from other cuts?

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. This makes the New York Strip the PERFECT steak for sharing because every bite will be similar.

What is the price and shipping policy?

The New York Strip Steak | Wagyu-Angus Cross is priced at $59.99 USD. Free shipping is available in South Florida, and nationwide cold-chain delivery is available for all other locations.

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New York Strip Steak | Wagyu-Angus Cross

4.8

Rated 4.8 out of 5 stars

56 Reviews

$59.99 USD

Sold out

13-15 Oz

Quantity

DESCRIPTION

The Wagyu-Angus New York Strip is a strip steak from Wagyu and Angus crossbred cattle, selected from award-winning farm programs for marbling (BMS), pedigree and consistent quality. It has more marbling than a filet, a firmer and more even texture than a ribeye, and a clean, beef-forward flavor from edge to edge. Because every bite eats the same, it's the steak to slice and share.

Why This Wagyu-Angus NY Strip Stands Out

The strip is cut from the short loin, a muscle that does little work, so it stays tender while keeping a satisfying chew. Wagyu genetics add fine marbling throughout the cut, giving the strip a richness that a conventional strip steak rarely reaches.

New York Strip Steak | Wagyu-Angus Cross

Our Wagyu-Angus Program

We source our Wagyu-Angus from select award-winning farm programs in Australia and the United States. Every program earns its place on three criteria:

Marbling (BMS): Every steak grades BMS 5+ on the Beef Marbling Score, the 1–12 scale used to measure intramuscular fat in Wagyu beef.
Pedigree: Cattle are crossbred from Wagyu and Angus genetics, and we choose partner programs based on the strength and traceability of their breeding.
Quality: Every lot is evaluated by our team before it reaches the case. If it doesn't meet our standard, it doesn't carry our name.

How to Cook a Wagyu-Angus NY Strip

Grill, pan-sear or reverse-sear. Season with kosher salt and pepper, sear hard to render the fat cap, and rest 5 minutes before slicing against the grain. For something special, top it with roasted bone marrow:

Recommended doneness: Medium-rare to medium

Target internal temperature: 130–135°F for medium-rare, 135–145°F for medium.

Frequently Asked Questions

What is a Wagyu-Angus cross NY strip?

It's a New York strip from cattle bred by crossing Wagyu and Angus. You get Wagyu's fine marbling with Angus's beefy flavor and firmer texture.

NY strip or ribeye: which should I choose?

Choose the ribeye for maximum richness and marbling. Choose the strip for a leaner, more uniform steak with a firmer bite that's easy to slice and share.

What does BMS mean?

BMS stands for Beef Marbling Score, a 1–12 scale measuring the amount and distribution of intramuscular fat. Our Wagyu-Angus NY strip grades BMS 5+.

How does Meat N' Bone choose its Wagyu-Angus farms?

We partner with award-winning farm programs in Australia and the United States, chosen for their genetics and consistency. Every lot must meet the same standard before it reaches our case: BMS 5+ marbling, strong Wagyu-Angus pedigree, and our team's own quality review. Whichever program it comes from, the steak meets the same bar.

Sourcing: Award-winning Australian & U.S. Wagyu-Angus programs
Note: May arrive frozen. Thaw in the refrigerator for 24 hours before cooking.

New York Strip Steak | Wagyu-Angus Cross