New York Strip Steak | Wagyu-Angus Cross Boneless gelatinous quality but often cook

gelatinous quality but often cook more evenly and offer a more refined beef flavor

When it’s bone-in

the beef is wrapped around a bone that is full of marrow

and vacuum-sealed to preserve quality

This is a natural reaction to lack of oxygen and contact

New York Strip Steak | Wagyu-Angus Cross Boneless gelatinous quality but often cookThe NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures. This makes the New York Strip the PERFECT steak for sharing because every bite will be similar. As all Wagyu steers, it was fed a grain based diet and treated to the highest standards so it brings