gold plus

Raw NY Gold Grade™ steak with marbling on a cast iron skillet

Wagyu New York Strip 1"

AMERICAN WAGYU GOLD PLUS™

The New York strip is a steakhouse staple with a rich beef character and firm meaty bite. Amplify your dining experience with the SRF Gold Plus™ New York strip. Packed with an elevated level of marbling, this special steak brings uncommon juicy flavor to your table. Average weight is 10 oz..

Pioneers of American Wagyu

Cut by Master Butchers

100% US Raised

The SRF Gold Plus™ New York strip is loaded with the highest amount of marbling offered by Snake River Farms. The steak’s intense marbling is immediately apparent with abundant streaks of rich intramuscular fat. Once cooked, the Gold Plus New York has a rich buttery aroma, an umami packed flavor and a tender, but firm texture.

SRF Gold Plus™ grades at BMS 11–12, the top tier of the Japanese marbling scale. This high level of intramuscular fat delivers an exceptional juicy steak with a beef forward flavor. Each bite highlights the marbling and craftsmanship that sets Snake River Farms’ apart.

Average weight: 10 ounces.

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.

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Details

The SRF Gold Plus™ New York strip is loaded with the highest amount of marbling offered by Snake River Farms. The steak’s intense marbling is immediately apparent with abundant streaks of rich intramuscular fat. Once cooked, the Gold Plus New York has a rich buttery aroma, an umami packed flavor and a tender, but firm texture.

SRF Gold Plus™ grades at BMS 11–12, the top tier of the Japanese marbling scale. This high level of intramuscular fat delivers an exceptional juicy steak with a beef forward flavor. Each bite highlights the marbling and craftsmanship that sets Snake River Farms’ apart.

Average weight: 10 ounces.

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

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.

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.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly asked questions.

What is SRF Gold Plus™?

SRF Gold Plus™ is the highest grade of beef we offer at Snake River Farms, with a Beef Marbling Score (BMS) of 11 to 12. This level of marbling delivers an exceptional eating experience with an incredibly tender texture and rich, buttery flavor. If you're looking for a steak that melts in your mouth and offers the ultimate in luxury, SRF Gold Plus™ is the perfect choice.

What cut is the New York strip?

The New York strip is cut from a muscle located within the loin primal. This muscle starts in the rib primal and extends to the round primal.

What is American Wagyu?

American Wagyu is purebred Japanese Wagyu crossbred with high-quality American cattle breeds. The result is beef with rich marbling that bastes itself as it cooks, delivering deep beef flavor and exceptional juiciness. In a thin, high-heat cut like the outside skirt, that marbling makes a meaningful difference in the finished bite.

Customer Reviews

Overall rating: 3.6666667 / 5 from 3 reviews.

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Reviews

I have never had anything

"I have never had anything less than a great steak from SRF. But this strip was a notch above great. They make it impossible to eat steak from anyone else."

— Scott H. (5/5)

Pretty good!

"Pretty good!"

— Patrick T. (4/5)

I was really disappointed in

"I was really disappointed in this cut. First, it wasn't anywhere near 1" thick. Second, it fell apart into three pieces when I removed it from the packaging. It defiantly seemed to be a "Frankensteak" held together with meat glue. I was really disappointed in this cut."

— William D. (2/5)

Wagyu New York Strip 1"

Understand the Marbling Scale