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. Each steak is aged at least 30 days and up to 75 days. Restaurant chefs will tell you- this is the good stuff.
- 1 lb. each
- 1 per pack
- Ships frozen
- Shelf life: three 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
|Qty.||Portion Size||Unit Price|
1 steak (feeds two)
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).
The age on this steak means that you may notice a bit of funk when you open the packaging. This is totally normal and it's safe to eat. Pat it dry with a towel and let it sit out in the air for a few minutes to let the smell dissipate. Aged beef, like aged cheeses and wines will have a funkiness that will scare some off, but the brave-hearted will reap rewards!
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.