Our USDA Choice New York strip slices are the surefire ingredient for sandwiches, stir-fries or your favorite beef recipe. The average weight of each package is 1 lb.
Our USDA Choice New York strip slices are the surefire ingredient for sandwiches, stir-fries or your favorite beef recipe. The average weight of each package is 1 lb.
Namesake Brand
Cut by Master Butchers
Wet-Aged For 21+ Days
You’ll find countless ways to use these thin slices of USDA Choice end-cut NY steaks. They make amazing sandwiches like a Philly cheese steak and are tailor made for a quick steak and egg breakfast. Each one pound package contains about 8 slices of New York strip.
Average package weight: 1 lb.
SRF New York strip slices are versatile for sandwiches and recipes. Use them anywhere you normally use quality beef.
It's not necessary to completely thaw the slices before using.
The end-cut steak contains connective materials that dissolve with heat. Consider a slightly higher temp than you normally choose.
For an ideal stir fry ingredient, cut the slices into 2" pieces.
For a quick breakfast steak, season the slices on both sides and sear for 1 to 2 minutes on each side. Finish your steak slices with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Details
You’ll find countless ways to use these thin slices of USDA Choice end-cut NY steaks. They make amazing sandwiches like a Philly cheese steak and are tailor made for a quick steak and egg breakfast. Each one pound package contains about 8 slices of New York strip.
Average package weight: 1 lb.
Cooking Tips
SRF New York strip slices are versatile for sandwiches and recipes. Use them anywhere you normally use quality beef.
It's not necessary to completely thaw the slices before using.
The end-cut steak contains connective materials that dissolve with heat. Consider a slightly higher temp than you normally choose.
For an ideal stir fry ingredient, cut the slices into 2" pieces.
For a quick breakfast steak, season the slices on both sides and sear for 1 to 2 minutes on each side. Finish your steak slices with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch.
Beef Grading
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
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 top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the New York strip, Porterhouse, T-bone and filet mignon steaks.
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Frequently Asked Questions
What is the difference between USDA Choice and Prime beef?
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Choice and Prime, respectively.
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.
What is the Snake River Farms Guarantee?
We guarantee that your order will deliver frozen or partially frozen with all items included to the provided address. If you have any concerns or issues with your order, please don't hesitate to reach out to our team. As our founder Robert Rebholtz, Sr. said, "We want our customers to want to do business with us."
"The steaks I received were the best steaks I have ever eaten. The service I received to correct my order was equally THE BEST. THANK YOU."
— David G. (5/5)
These are great for making
"These are great for making Philly cheese steak sandwiches."
— Colette F. (5/5)
They were fantastic! Made the
"They were fantastic! Made the best homemade steak sandwiches ever!"
— Darren L. (5/5)
These steak slices are great.
"These steak slices are great. I use them for breakfast steaks and sandwiches. They are tender and have excellent marbling."
— Tad S. (5/5)
We had these last night
"We had these last night and they were fabulous. A quick sear in a cast iron skillet. Super tender and flavorful. Served over smashed potatoes. Definitely ordering again ."
— Kim S. (5/5)
Delicious! Loved everything we ordered
"Delicious! Loved everything we ordered"
— laia e. (5/5)
great for lunch time sandwiches
"great for lunch time sandwiches"
— john h. (5/5)
Everthing has been great! The
"Everthing has been great! The flavor shipping etc. I will definitely buy again."
