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Happy Valley Meat Company

Bone-in Dry Aged Strip Steak

Bone-in Dry Aged Strip Steak

2 total reviews

Regular price $34.95
Regular price Sale price $34.95
Sale Sold out
Shipping calculated at checkout.

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 lbs.

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.

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