A masterfully square-cut New York steak, celebrated for its intense SRF Gold Plus™ marbling and uniform shape. Designed for precision cooking, it sears evenly on every side, delivering a balance of flavor, tenderness and presentation worthy of the world’s finest kitchens.
A masterfully square-cut New York steak, celebrated for its intense SRF Gold Plus™ marbling and uniform shape. Designed for precision cooking, it sears evenly on every side, delivering a balance of flavor, tenderness and presentation worthy of the world’s finest kitchens.
Pioneers of American Wagyu
100% US Raised
Flash Frozen
Discover the pinnacle of steak craftsmanship with the SRF Gold Plus™ NY Striploin Block. Expertly shaped for precision, this unique square cut is a favorite in award-winning restaurants, where uniformity and perfection matter most. The uniform cut ensures an even sear on all sides, consistent doneness from edge to edge and plate presentation worthy of the finest dining experiences.
What truly sets this steak apart is its extraordinary marbling. SRF Gold Plus™ grades at BMS 11–12, the very top of the beef marbling scale, delivering unparalleled richness, tenderness and flavor. Each bite embodies marbling at its most extraordinary, showcasing the care and dedication that defines Snake River Farms craftsmanship.
Average weight: 6 oz.
SRF New York Manhattans are rich with marbling and cut thick. Consider increasing your target temperature by 5°F to fully melt the abundant intramuscular fat.
Manhattans are great on the grill. Use a two-zone cooking set-up with a hot side (with all the charcoal or active gas burner) and a cool side. Bring the steak to the desired temperature on the “cool” side. Add a final sear on the “hot” side.
Internal temperature is the most accurate way to know if your steak is done. Use a good quality thermometer to monitor.
Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
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
Discover the pinnacle of steak craftsmanship with the SRF Gold Plus™ NY Striploin Block. Expertly shaped for precision, this unique square cut is a favorite in award-winning restaurants, where uniformity and perfection matter most. The uniform cut ensures an even sear on all sides, consistent doneness from edge to edge and plate presentation worthy of the finest dining experiences.
What truly sets this steak apart is its extraordinary marbling. SRF Gold Plus™ grades at BMS 11–12, the very top of the beef marbling scale, delivering unparalleled richness, tenderness and flavor. Each bite embodies marbling at its most extraordinary, showcasing the care and dedication that defines Snake River Farms craftsmanship.
Average weight: 6 oz.
Cooking Tips
SRF New York Manhattans are rich with marbling and cut thick. Consider increasing your target temperature by 5°F to fully melt the abundant intramuscular fat.
Manhattans are great on the grill. Use a two-zone cooking set-up with a hot side (with all the charcoal or active gas burner) and a cool side. Bring the steak to the desired temperature on the “cool” side. Add a final sear on the “hot” side.
Internal temperature is the most accurate way to know if your steak is done. Use a good quality thermometer to monitor.
Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
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 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.
You May Also Like
Quick Add
Frequently 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’s the difference between a NY Striploin block and a New York strip?
A NY Striploin block is a square-cut New York Strip. It’s hand cut to a specific weight (either 6 or 8 oz.) and is trimmed of all external fat and extraneous material. The result is a perfectly portion steak that has the eating quality of a New York – intense marbling, a firm bite and all the rich beefy flavor.
What cut is the NY Striploin block?
The NY Striploin block is cut from the longissimus dorsi muscle located in the loin primal. It is the center portion of the muscle and its thick round shape is similar in appearance to a filet mignon. The flavor and texture is very similar to a New York strip.
What makes a NY Striploin Block different from a traditional New York strip steak?
A NY Striploin Block is a square-cut, center-cut striploin designed for precision and consistency. Unlike a traditional steak cut, its uniform shape allows for an even sear on all sides and consistent doneness throughout. It is well suited for chef-style preparation and refined plating.
Which New York Strip product is right for me?
The right choice depends on how you plan to cook and serve the beef:
Wagyu NY Strip Slices are best for everyday cooking like sandwiches, Philly cheesesteaks, stir fries, and steak and eggs. These thin slices come from end-cut New York strip steaks and are designed for versatility.
Wagyu NY Manhattan Slices (also known as NY striploin slices) are center-cut slices with SRF Gold Plus™ marbling. These 8mm slices are ideal for hot pot, shabu shabu, and quick searing where tenderness and rich flavor stand out.
Wagyu NY Striploin Block is a square-cut, center-cut striploin designed for precision cooking. Its uniform shape promotes an even sear and consistent doneness from edge to edge.
All three come from the New York strip, but each is prepared for a different cooking experience.
Overall rating: 5.0 / 5 from 5 reviews.
AI Generated Review Summary
Summary topics
Review topics: [].
Review highlights
Reviews
This product was spectacular. Absolute
"This product was spectacular. Absolute best quality and price was a nice surprise. Did not feel taken advantage of but taken care of."
— Rob O. (5/5)
Amazing flavor and perfect marbling
"Amazing flavor and perfect marbling"
— sam r. (5/5)
I’ve had a lot of
"I’ve had a lot of steaks from a lot of places. This is hands down the best I have ever tasted."
— Richard C. (5/5)
O. . . . M. . . . . G !!!! It was simply
"O. . . . M. . . . . G !!!! It was simply fantastic. It was so tender, so juicy, so flavorful, I could have eaten another one, always rare !!! Pls keep on delivering great beef, I have to have a big filet mignon or strip sirloin every other week (at least). Somehow, I even sleep better after I've had a big, rare steak for dinner."
