NY Strip Steak
New York Strips contain the same area of the short loin as Porterhouse & T-Bone but without the bone or portions of the tenderloin. Similar to beef filet, strips come from an area of muscle that does little work allowing these flavorful steaks to remain tender but better marbled than filet. 21-days of dry aging creates a tender NY Strip that rivals filet mignon!
- Well-Marbled Red Angus Beef
- Dry Aged 21 Days
- Hand-Cut by USDA Inspected Butchers, Frozen & Vacuum Packaged
- Shipped From Bow Creek Farm to Your Front Door!
Weight: 10 - 13 oz (0.625-0.81 lb)