New York Strip Steak.  Center Cut.  Boneless.  12oz. - USDA Prime & Choice.
New York Strip Steak.  Center Cut.  Boneless.  12oz. - USDA Prime & Choice.
New York Strip Steak.  Center Cut.  Boneless.  12oz. - USDA Prime & Choice.
Greater Omaha

New York Strip Steak. Center Cut. Boneless. 12oz. - USDA Prime & Choice.

Regular price $125.00 $0.00 Unit price per

New York Strip Steak.  Most gourmet steaks have names that reference where they were cut from the steer ... but not this one!  Though the New York strip steak has been around for, well, ever, the name “New York strip” dates back to 1837 when a restaurant called Delmonico’s opened in Manhattan, NYC.  The story goes that one of the signature dishes was a gourmet steak cut from the short loin of the steer, which was labeled on the menu as a “Delmonico steak.” Of course, the deliciously tender steak cut gained popularity as people flocked from all over to taste it for themselves, and before long, it was called the New York strip steak due to its popularity at Delmonico’s Restaurant.

Simply put, the strip steak comes from a section of the short loin, or the back of the cow. Since this muscle group hardly bears any weight, it is incredibly tender, juicy, and packed with flavor. More specifically, the short loin runs along the spine of the steer, containing both the top loin and the tenderloin. The tenderloin is where filet mignon steaks come from, while the top loin yields a bone-in strip steak that is nicely marbled with savory fat.

Wet-Aged for Tenderness.  Center Cut for Flavor and Size for Consistent Cooking from Steak to Steak.  Boneless, 12oz* each.

Available grades:  Certified Angus Beef USDA Choice & USDA Prime. 

Available sizes:  12oz

All steaks are cut fresh to order in an ultra-clean environment exceeding USDA standards.  Vacuum Packaged to minimize handling, while providing a longer shelf life and is the preferred packaging for freezing.  Our products are all antibiotic and hormone free.

Greater Omaha Prime Beef from the Heartland of America. 

*Cutting Steaks is an art and not a science.  Actual weights may vary.