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Bone In NY Strip
$31.99
Well marbled, full bodied and rich with beefy flavor, a New York Strip is firm and tender when it comes to texture, flavor and fat. Cut from the shorter side of the beef loin, the muscles in this area do little work.
The New York Strip steak comes from the top part of the short loin behind the ribs – the longissimus muscle of the cow. This muscle is little worked, making the steak very tender. This cut tends to have fat on the edge of the steak and a little marbling throughout
17 in stock (can be backordered)
Additional information
Additional information
| Weight | 1.5 lbs |
|---|---|
| Dimensions | 2 × 2 × 2 in |
Where This Cut Comes From
Where This Cut Comes From
The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.
Cooking Methods
Cooking Methods
Recipes
Recipes
COMING SOON…
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Out of Stock
