- 100% natural, no added hormones
- Dry-aged 21+ days for improved flavor and texture
- Individually wrapped
- Product ships frozen and will arrive frozen or partially thawed
- All weights are approximations. Weights will vary 0.3lbs +/-
Walk into any fine steakhouse and what will you see? The New York Strip, the T-Bone’s little brother, cut from the short loin it consists of a muscle that does very little work ensuring the meat’s tenderness. Nearly as tender as the Filet Mignon and a match for even the flavor of the Ribeye, the Strip Steak is the most balanced cut and always popular in restaurants and at home.
We use only natural and sustainable methods to raise our cattle. Our animals freely graze on hundreds of acres of pastureland. The cattle are never injected with artificial hormones or antibiotics.
Not all red meat is created equal! Research from Texas A&M and Deakins University shows that Wagyu beef contains high levels of Omega 3 and Omega 6 fatty acids; these healthy fats, also found in avocados and olive oil, are known to improve heart health. Not only that, but Wagyu beef has less LDL (“bad”) cholesterol than any other type of meat. So eat up without feeling guilty!
We go above and beyond to ensure that we deliver the highest quality Wagyu beef. We carefully plan every step from feeding all the way to final packaging to ensure that you get the best tasting cuts of meat. We dry age our beef for 21 days; this concentrates the succulent, beefy flavor and tenderizes the meat.
Due to logistics with our dry ice manufacturer, we only ship FedEx orders on Mondays. Since all FedEx orders are shipped via 2 day shipping it will usually get to your doorstep Wednesday/Thursday.
Local Houston Orders: We deliver to your doorstep every Tuesday and Friday.
Unfortunately we do not ship internationally.
Customer satisfaction is our top priority! If you have any problems you have 30 days from when the order was delivered to contact us for a full refund.
If you are over the 30 days we will issue store credit.
Shipping costs are non-refundable.
New York Strip
The T-Bone’s little brother, cut from the short loin it consists of a muscle that does very little work ensuring the meat’s tenderness. Nearly as tender as the Filet Mignon and a match for even the flavor of the Ribeye, the Strip Steak is the most balanced cut and always popular in restaurants and at home.
Cuts from the loin section also include:
- Tenderloin Filet
- Tenderloin Tips
Strip details, Grading & Marbling
NY STRIP FLAVOR & TEXTURE
The strip steak is sure to be the star of the show - showing off its melt in your mouth texture and beautiful marbling.
cut by master butchers
Cut at 1.5" thickness, you get a substantial piece of juicy meat with every bite. Fun fact: the strip loin is one of the cuts that make up a the infamous T-bone steak.
Dry Age New York Strips
Like all of our wagyu steaks, the NY Strip is dry aged for 21 days. Dry aging is a process that uses natural enzymes to tenderize and concentrate the delicious beefy flavor, giving you a succulent and juicy steak.
Benefits of healthy Wagyu Meat
All Natural Wagyu
- All natural, never injected with artificial hormones or antibiotics.
- Improve the immune system
- Reduce the risk of Heart Disease
- Reduce the risk of Type 2 Diabetes
- Lowers cholesterol
- Prevents coronary disease
- Helps weight loss
Wagyu summer is here,so let gets grilling
Its time to grill don't just cook them burgers wow them with a beautiful Wagyu Steak It will be a steak to remember.
best ways to cook: New York strip
SKILLET OR CAST IRON
Crank up the heat and sear on a skillet. Or to level up on flavor whip out your cast iron pan.
Slap it on the grill and sear to perfection.
Cook it low and slow in the oven then finish on a skillet or cast iron over high heat for a crisp crust.
Wodagyu has full-blood wagyu cattle.
There are only around 30,000 wagyu cattle in the US today! That equates to about 0.029% of the entire cattle population! Although The American Wagyu Association estimates that there are 30,000 Wagyu-influenced cattle in America, due to crossbreeding, fewer than 5,000 are 100% Full-blooded Wagyu. In 1997 Japan banned the exportation of these prized cows deeming them a “ living national treasure”. The ban remained in place until the early 2000s and is the main reason Wagyu beef is viewed as a rarity today.