Our beautifully marbled SRF Black® New York strips are dry-aged a minimum of 30 days and hand-cut 1 ½” thick. Average weight is 14 oz.
Our beautifully marbled SRF Black® New York strips are dry-aged a minimum of 30 days and hand-cut 1 ½” thick. Average weight is 14 oz.
Pioneers of American Wagyu
Dry-Aged for 30+ Days
Cut by Master Butchers
This out-of-the-ordinary steak starts with our SRF Black® New York Strip that is dry-aged a minimum of 30 days to intensify the natural flavors and enhance tenderness. The New York strip has a storied history and is the go-to cut for many discerning steakhouse patrons. These dry-aged, boneless steaks are hand-cut to a wonderfully thick 1½ inches and are superior to New York strips served at most steakhouses. The target weight for each steak is 14 ounces.
Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. Our partner, Prime Food Distributor, developed a proprietary method with strict protocols and quantifiable performance standards at every stage of the dry-aging process. When our beef is received, it is measured and tagged so it can be tracked electronically from start to finish. Large sub-primal cuts are aged in a meticulously controlled dry-aging environment for a minimum of 30 days.
New York strip steaks are full of marbling and are best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.
The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear in a cast iron skillet creates a flavorful, savory crust.
This is one of our favorite steaks for grilling. Although New York strips are highly marbled, they do not have the large sections of fat like a ribeye and are not as prone to flare ups.
The grain of the New York strip runs across the short side of the steak. Cut the steak diagonally across the grain for the most tender texture.
Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.
SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.
SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.
SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Details
This out-of-the-ordinary steak starts with our SRF Black® New York Strip that is dry-aged a minimum of 30 days to intensify the natural flavors and enhance tenderness. The New York strip has a storied history and is the go-to cut for many discerning steakhouse patrons. These dry-aged, boneless steaks are hand-cut to a wonderfully thick 1½ inches and are superior to New York strips served at most steakhouses. The target weight for each steak is 14 ounces.
Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. Our partner, Prime Food Distributor, developed a proprietary method with strict protocols and quantifiable performance standards at every stage of the dry-aging process. When our beef is received, it is measured and tagged so it can be tracked electronically from start to finish. Large sub-primal cuts are aged in a meticulously controlled dry-aging environment for a minimum of 30 days.
Cooking Tips
New York strip steaks are full of marbling and are best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.
The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear in a cast iron skillet creates a flavorful, savory crust.
This is one of our favorite steaks for grilling. Although New York strips are highly marbled, they do not have the large sections of fat like a ribeye and are not as prone to flare ups.
The grain of the New York strip runs across the short side of the steak. Cut the steak diagonally across the grain for the most tender texture.
Beef Grading
Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.
SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.
SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.
SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.
SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.
SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.
SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Ranch to Table
Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.
RANCHING
CATTLE FEEDING
BEEF PROCESSING
Loin
The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of SRF Wagyu™ top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the SRF Wagyu™ New York strip, Porterhouse, T-bone and filet mignon steaks.
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Frequently Asked Questions
How to cook the New York strip
For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own. Place skillet in a 350°F oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. Remove steaks from skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F. Learn how to cook any steak perfectly.
What is dry-aged beef?
Snake River Farms have partnered with the Prime Food Distributor out of New York to deliver a dry-aged experience unmatched by anyone in the industry. Their proprietary system carefully controls and measures every step of the dry-aging process. Lighting, airflow, humidity, temperature, and cleanliness are carefully controlled to create an environment which produces the purest essence of beef. All subprimals are aged to a minimum of 30 days and cut to perfection by master butchers.
Wet-Aged vs. Dry-Aged
At its most basic, dry-aging involves allowing large primal cuts of beef to rest in a climate-controlled place for a period of time. Natural enzymes start to break down the muscle tissue, tenderizing the meat. Wet-aging involves those same large cuts. They are vacuum-sealed to retain moisture and kept in refrigerators while the enzymes do the tenderizing work.
Overall rating: 4.754717 / 5 from 53 reviews.
AI Generated Review Summary
This Wagyu Dry-Aged New York Strip steak, dry-aged a minimum of 30 days, is highly praised for its fantastic flavor and tenderness. Customers find it superior to other steakhouse cuts, with a thick 1½ inch cut and a target weight of 14 ounces. The meticulous dry-aging process and strict protocols ensure a high-quality, delicious steak.
"A wonderful cut of meat with exceptional tenderness and a very deep and robust flavor." — Conor C.
"A perfect steak, outstanding quality beautifully marbled if a New York is your thing this is it." — John H.
"As my title says, I adore dry aged strip steaks and SRF never disappoints!" — Patricia M.
Reviews
The wagu steaks were excellent
"The wagu steaks were excellent"
— Thomas L. (5/5)
We ate it last night
"We ate it last night and it was ridiculously good!"
— David J. (5/5)
Gift to my daughter and
"Gift to my daughter and fiancé…They raved about it. He’s an Aussie, so knows his way around a BBQ."
— Michael J. (5/5)
Fantastic!
"Fantastic!"
— Lynette G. (5/5)
It was definitely a fundamentally
"It was definitely a fundamentally superior and delicious steak. I borderline overcooked it on a hot charcoal grill (the bane of the strip steak, which in my experience can go from perfect to overdone in a minute), but was still great. As the budget allows, more aged steaks in my future (btw did a reverse seat, started in the oven at 250 till 115 degrees)."
— Steven H. (5/5)
Always 5 ⭐
"Always 5 ⭐"
— Taft B. (5/5)
Amazing quality! You get what
"Amazing quality! You get what you pay for and then some."
— Michael S. (5/5)
So tender and buttery, aged
"So tender and buttery, aged beautifully. This cut does very well in an iron skillet with black garlic sage butter. In fact it tastes great all by itself!"
— Andrew W. (5/5)
This is my favorite streak
"This is my favorite streak from SRF. The bone in aged strip is not as good as this one. You must try it."
— Chad M. (5/5)
Without a doubt the best
"Without a doubt the best steak I’ve ever cooked!! The quality of the meat is 10/10. I loved the first one I bought so much that I ordered 6 more that night lol absolutely incredible piece of meat!"
