NY Strip Steak

Call it what you want, New York Strip, Kansas City Strip, or just a great steak, this cut delivers every time.

We leave the fat cap on for max flavor and moisture (eat it or don’t, we won’t judge). Compared to the Ribeye, the Strip is a single, tender muscle with leaner, more consistent marbling. Ours are cut 1"–1.25" thick for that perfect sear.

Dry-aged for at least two weeks, then vacuum-sealed and flash-frozen to keep it fresh ‘til you’re ready to fire it up.

To learn more about our breeds, click here.