New York Strip, Boneless

Grass-fed, grain-finished and locally-sourced Pennsylvania beef. 

WHY WE LOVE IT: This steak goes by many names: NY strip, Kansas City strip, strip loin, sirloin, contre-filet. What you really need to know is this is not a steak to miss. It hits a sweet spot being both tender, and mega flavorful.  Restaurant chefs will tell you- this is the good stuff.

• 10 oz. per pack
• Boneless
• Frozen
• Shelf life: seven days in the fridge or up to one year frozen
• Let thaw in the refrigerator. Place in fridge in the morning for use in the evening

FROM THE CHEF: The strip steak is a perfect contender for using a sous-vide then sear, or follow our guides for a reverse sear, or a classic steak cooking method. This steak is well-marbled which means it’s got plenty of flavor. All it really needs is some salt and pepper and please, leave a little pink in the middle (cooking to medium-rare, 130° is best).

BUTCHER’S LESSON: The Strip Steak comes from the loin primal on the back of a beef animal. These are rarely worked muscles which leave the meat incredibly tender.

RAISED RESPONSIBLY: Like all of our meat, this comes from farmers who raise their animals with respect. They follow strict animal-welfare guidelines. These farmers work hard every day and in return, we take care of them by paying fair and consistent prices for their animals. We think that makes sense.