Whether you call it a New York Strip, Kansas City Strip, or simply Strip Steak, it's one heck of a cut. We leave the fat cap on to enhance flavor and help prevent drying out. Eating the fat is optional but we don't judge either way. 
 
Whereas a Ribeye is made up of multiple muscle sections with plenty of fat, the NY Strip is one solid, tender muscle with leaner, uniform marbling. We slice ours 1" thick to match the Japanese style of thinner steaks and shorter cook times.
 
Our New York Strips are dry aged for a minumum of two weeks and then packaged individually. They are vacuum sealed and flash frozen to preserve freshness.