gold plus
Wooden cutting board with a piece of marbled red meat on a white background

Wagyu NY Striploin Block

American Wagyu Gold Plus™

$85.00

Not included in sitewide sale.

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

Pioneers of American Wagyu

100% US Raised

100% US Raised

Flash Frozen

Flash Frozen

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. 

Grading chart showing all grades and their marbling ranges

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

    RANCHING

  • CATTLE FEEDING

    CATTLE FEEDING

  • BEEF PROCESSING

    BEEF PROCESSING

beef-diagram

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 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.