This steak is known by many names: New York strip steak, ambassador steak, strip loin steak, Kansas City strip, club steak, or the Omaha Strip. Why is it called “New York”? It’s where it all began – the great steakhouses of New York City. This highly recognized steak is a butcher’s favorite and a people’s choice. Our personal favorite, the Wagyu New York Strip Steak is extremely tender and highly marbled, with a bold flavor. Our meat is dry aged for 21 days, the beef’s flavor and tenderness intensifies as it takes on more of the dry-aged qualities.
Our steaks are graded “Prime”. Prime is the highest grade of beef available for purchase. Rich and tender, with juicy and beefy flavor. Prime-grade steak is mainly available at higher-end restaurants or reputable steakhouses rather than in stores and supermarkets. All our cuts are restaurant grade cuts.
Grill, Pan sear, Reverse sear
Resting meat is important because the heat of cooking pulls the juices in the meat toward the surface.
The New York strip is cut from the beef short loin sub-primal, which is part of the loin primal. The New York strip is cut from the beef short loin, sometimes with the bone attached but most often as a boneless steak. If the butcher leaves the strip loin and tenderloin intact through the short loin, the short loin will transform into T-bone and porterhouse steaks.
Premium Dakota beef is raised on our family farm in South Dakota. We hand select our beef for processing to ensure the best quality beef for our customers from our farm to your table. Our beef is processed at a family-owned butcher shop that is USDA certified.