New York Strip Steak

The Bold Classic: Our Premium Grain-Finished New York Strip

Known as the "King of Steaks" for its iconic shape and robust bite, our 1-inch thick New York Strip is a masterclass in farm direct beef. If you’re looking for a steak that offers a firmer, more "honest" beef texture than a Ribeye while maintaining our trademark tenderness, this is your cut.

The Best of Both Worlds

By combining a life on the pasture with a meticulous grain finish, we’ve perfected the New York Strip. You get the lean, powerful protein developed from roaming open fields, topped with a signature strip of fat that melts into the meat during cooking, self-basting the steak from the inside out.

• Distinctive Texture: The Strip is prized for its tighter grain. It provides a satisfying "chew" that isn't tough, but rather substantial—a favorite for those who truly love the feel of a premium steak.

• The Signature Fat Cap: Our grain-finishing process ensures the exterior fat cap is creamy and sweet, not waxy. When seared, it transforms into a golden, crispy edge that is arguably the best bite of the entire animal.  We specifically requested minimal fat trimming of our premium steaks, so you can customize exactly to your own preference.

• Uniformity for the Grill: The consistent, rectangular shape of the NY Strip makes it the most reliable cut for even cooking. No thin edges or tapering ends—just one thick, beautiful piece of beef.

Why Our NY Strip Wins

While many commercial strips can be lean to the point of being dry, our grain-finished marbling ensures every fiber is infused with moisture. You get that deep, "steakhouse-style" umami flavor with the clean, ethical footprint of a pasture-raised animal.

Chef’s Note: Because the New York Strip is leaner than a Ribeye, it excels with high-heat methods. It’s the ultimate candidate for a butter-baste with garlic and thyme, as the meat absorbs those aromatics beautifully without being overwhelmed by its own fat content.

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