NY Strip Steak
Please understand that we do not yet ship our beef, so pickup at ranch or delivery at a rate of $1 per mile is what is available.
The strip steak is known by many names: New York strip steak, ambassador steak, strip loin steak, Kansas City strip, club steak… but most people call it New York Strip. So why did “New York” stick? Simple: that’s where it all began – the great steakhouses of New York City.
But the name’s not what makes the steak a butcher’s favorite and a people’s choice. With your first bite, you’ll be so wrapped up in the bold, beefy flavor you won’t care what you called it in the first place.
So how is a New York Strip cut and what gives it that robust flavor and great texture?
The New York strip is cut from the beef short loin subprimal, which is part of the loin primal. The loin primal is the source of many premier steak cuts – including the most tender of them all – the filet mignon. When the tenderloin is removed from the short loin, the beef strip loin remains. This subprimal is only about 16-18 inches long and will yield 10-15 steaks, depending on thickness.
The New York strip is cut from the beef short loin, sometimes with the bone attached but most often as a boneless steak. If the butcher leaves the strip loin and tenderloin intact through the short loin, the short loin will transform into a T-Bone or Porterhouse.
The New York strip has intense flavor, with bold, beefy notes. It’s not the most tender steak – one of the reasons people love it is for its great bite and solid chew. The rich marbling inherent in this steak creates the robust flavor and a delicious eating experience.
Depending on the size of the animal and the thickness we have our butcher cut them, our NY Strips are anywhere from 1 pounds to 2.5 pounds.
Keep in mind that we offer these online at 1 pound, but the final item may be larger and we will adjust total final price accordingly to reflect actual weight.
Please understand that we do not yet ship our beef, so pickup at ranch or delivery at a rate of $1 per mile is what is available.
The strip steak is known by many names: New York strip steak, ambassador steak, strip loin steak, Kansas City strip, club steak… but most people call it New York Strip. So why did “New York” stick? Simple: that’s where it all began – the great steakhouses of New York City.
But the name’s not what makes the steak a butcher’s favorite and a people’s choice. With your first bite, you’ll be so wrapped up in the bold, beefy flavor you won’t care what you called it in the first place.
So how is a New York Strip cut and what gives it that robust flavor and great texture?
The New York strip is cut from the beef short loin subprimal, which is part of the loin primal. The loin primal is the source of many premier steak cuts – including the most tender of them all – the filet mignon. When the tenderloin is removed from the short loin, the beef strip loin remains. This subprimal is only about 16-18 inches long and will yield 10-15 steaks, depending on thickness.
The New York strip is cut from the beef short loin, sometimes with the bone attached but most often as a boneless steak. If the butcher leaves the strip loin and tenderloin intact through the short loin, the short loin will transform into a T-Bone or Porterhouse.
The New York strip has intense flavor, with bold, beefy notes. It’s not the most tender steak – one of the reasons people love it is for its great bite and solid chew. The rich marbling inherent in this steak creates the robust flavor and a delicious eating experience.
Depending on the size of the animal and the thickness we have our butcher cut them, our NY Strips are anywhere from 1 pounds to 2.5 pounds.
Keep in mind that we offer these online at 1 pound, but the final item may be larger and we will adjust total final price accordingly to reflect actual weight.
Please understand that we do not yet ship our beef, so pickup at ranch or delivery at a rate of $1 per mile is what is available.
The strip steak is known by many names: New York strip steak, ambassador steak, strip loin steak, Kansas City strip, club steak… but most people call it New York Strip. So why did “New York” stick? Simple: that’s where it all began – the great steakhouses of New York City.
But the name’s not what makes the steak a butcher’s favorite and a people’s choice. With your first bite, you’ll be so wrapped up in the bold, beefy flavor you won’t care what you called it in the first place.
So how is a New York Strip cut and what gives it that robust flavor and great texture?
The New York strip is cut from the beef short loin subprimal, which is part of the loin primal. The loin primal is the source of many premier steak cuts – including the most tender of them all – the filet mignon. When the tenderloin is removed from the short loin, the beef strip loin remains. This subprimal is only about 16-18 inches long and will yield 10-15 steaks, depending on thickness.
The New York strip is cut from the beef short loin, sometimes with the bone attached but most often as a boneless steak. If the butcher leaves the strip loin and tenderloin intact through the short loin, the short loin will transform into a T-Bone or Porterhouse.
The New York strip has intense flavor, with bold, beefy notes. It’s not the most tender steak – one of the reasons people love it is for its great bite and solid chew. The rich marbling inherent in this steak creates the robust flavor and a delicious eating experience.
Depending on the size of the animal and the thickness we have our butcher cut them, our NY Strips are anywhere from 1 pounds to 2.5 pounds.
Keep in mind that we offer these online at 1 pound, but the final item may be larger and we will adjust total final price accordingly to reflect actual weight.