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.
The strip steak is sure to be the star of the show - showing off its melt in your mouth texture and beautiful marbling.
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.
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.
Its time to grill don't just cook them burgers wow them with a beautiful Wagyu Steak It will be a steak to remember.
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.
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.