highly marbled striploin for cutting board

Wagyu Striploin Roast

AMERICAN WAGYU

The SRF striploin is a sizeable portion of American Wagyu beef. This is the same cut used for New York strip steaks. An astonishing full roast and can also be cut into steaks. Average weight is 14 lbs.

Select Grade: SRF Gold®

SRF Black® The ideal balance of rich marbling, bold flavor and versatility. An excellent choice for both weeknight meals and special occasions. SRF Gold® Exceptional marbling and remarkable tenderness for unforgettable steakhouse-style meals at home.

Family-Owned & Operated

100% US Raised

Wet-Aged For 21+ Days

The striploin is the source of the New York strip, one of the most highly prized steaks. The Snake River Farms American Wagyu striploin is deeply marbled and possesses a defined grain with a satisfying bite and a memorable, rich flavor. We’ve hand-trimmed each striploin so there’s minimal waste.

Turn your kitchen into an artisan butcher shop and custom cut this full subprimal to the portion size that fits your mood or palate. For example, create decadent 2” New York steaks or cut thin ½” strips for a ridiculously great sandwich.

Average weight: 14 lbs.

This is a natural product, and actual weight may vary by +/- .5 lbs.

Completely thaw the roast. All Snake River Farms roasts ship frozen to maintain optimal quality. A completely frozen roast can take several days to thaw, so plan ahead.

Remove the striploin from the fridge one to two hours before it is scheduled to go in the oven. Allow it to come to room temperature. This will help the roast cook evenly.

A tip used by many restaurants is to liberally season a roast on all sides the night before it is scheduled to cook. Leave the roast uncovered in the fridge overnight. The roast may appear dried out, but it will actually increase the moisture in the prime rib when finished. The dry exterior produces an outside crust that adds texture and flavor.

Rest your striploin roast for 30 to 45 minutes after it’s pulled from the oven. The resting time allows the natural juices to be reabsorbed instead of running out onto your cutting board.

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 striploin is the source of the New York strip, one of the most highly prized steaks. The Snake River Farms American Wagyu striploin is deeply marbled and possesses a defined grain with a satisfying bite and a memorable, rich flavor. We’ve hand-trimmed each striploin so there’s minimal waste.

Turn your kitchen into an artisan butcher shop and custom cut this full subprimal to the portion size that fits your mood or palate. For example, create decadent 2” New York steaks or cut thin ½” strips for a ridiculously great sandwich.

Average weight: 14 lbs.

This is a natural product, and actual weight may vary by +/- .5 lbs.

Cooking Tips

Completely thaw the roast. All Snake River Farms roasts ship frozen to maintain optimal quality. A completely frozen roast can take several days to thaw, so plan ahead.

Remove the striploin from the fridge one to two hours before it is scheduled to go in the oven. Allow it to come to room temperature. This will help the roast cook evenly.

A tip used by many restaurants is to liberally season a roast on all sides the night before it is scheduled to cook. Leave the roast uncovered in the fridge overnight. The roast may appear dried out, but it will actually increase the moisture in the prime rib when finished. The dry exterior produces an outside crust that adds texture and flavor.

Rest your striploin roast for 30 to 45 minutes after it’s pulled from the oven. The resting time allows the natural juices to be reabsorbed instead of running out onto your cutting board.

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 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.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly asked questions.

How much striploin roast per person?

Eight ounces of cooked striploin roast per person is a good serving size. If your table includes more robust appetites or if you want to plan for leftovers, add extra servings to your calculations. Boneless roasts will shrink about 20% during the cooking process.

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."

What is SRF Black® and SRF Gold®?

All SRF products are American Wagyu. We use the Japanese Beef Marbling Score (or BMS) to measure the marbling present in the beef. Both SRF Black® and SRF Gold® grade above USDA Prime. The SRF Black® grades between a BMS 6 to 8; SRF Gold® is the highest marbled with a BMS score at 9+.

Customer Reviews

Overall rating: 4.7462687 / 5 from 134 reviews.

AI Generated Review Summary

The Snake River Farms American Wagyu striploin offers exceptional quality, deeply marbled meat with a rich flavor, making it ideal for custom cuts into steaks or sandwiches. Customers praise the product's quality, cut, and flavor, along with the company's outstanding service and reliable shipping.

Summary topics

Versatility of Cut (10%): It was highlighted by customers that the roast is versatile and great for cutting into steaks.
Quality of Cut (9%): It was noted by customers that the cut of the product is excellent and unmatched to typical beef.
Product Quality (14%): It was noted by customers that the quality of the product from Snake River Farms is exceptional.
Customer Service (6%): Customers appreciated the outstanding service provided by the company, which was mentioned multiple times in the reviews.
Repeat Purchase Intent (15%): A significant number of customers brought up that they would buy the product again in the future.

Review topics: [flavor, quality, shipping, order, price, packaging, deal, service, results, weight, ingredients, meat, beef, steak, marbling, roast, cut, grade, cap, loin, yield, srf, chef, strip, mine, process, point, family, bottle, ranch].

Review highlights

"The American Waygu Gold Grade is so delicious and tender, we will be buying this item again." — B S.
"Great marbling and an excellent cut with tremendous flavor." — Michael W.
"Excellent primal cut, phenomenal marbling!" — Anonymous

Reviews

That was one of the

"That was one of the finest pieces of meat, received nothing but compliments"

— Edward L. (5/5)

Excellent as always

"Excellent as always"

— Llewellyn K. (5/5)

Delicious as always

"Delicious as always"

— Rob H. (5/5)

Cut the roast into steaks.

"Cut the roast into steaks. Phenomenal buttery flavor. Becoming one of my all time favorites."

— brian g. (5/5)

Amazing.

"Amazing."

— Greg G. (5/5)

Stellar as always! Never been

"Stellar as always! Never been disappointed with this cut."

— Robb S. (5/5)

The striploin was a perfect

"The striploin was a perfect fit for 14 amazing steaks."

— Jane C. (5/5)

Tremendous!!

"Tremendous!!"

— Gary K. (5/5)

Was as advertised, well marbled

"Was as advertised, well marbled and delicious"

— Barry S. (5/5)

Real good stuff for the

"Real good stuff for the price"

— Rich M. (5/5)