NY Strip Steak, Bone-In, Local NY State Beef
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Description : An extremely tender and well-marbled classic steakhouse cut. Makes up the larger portion of the porterhouse steak.
Cooking Instructions : Hot & fast - grill, broil or sear over extreme heat 4-5 minutes per side for medium rare. Finish larger steaks in oven or if you prefer medium/medium well done
All of our beef comes directly from two small family farms in Upstate New York. Our farmers raise primarily Angus and Herford cattle on pasture, and then add certified organic grains raised on the farm to improve the quality of the meat. Each week the whole animals are brought to our Chelsea Market store for butchering. We aim for as close to zero waste as possible with all of our animals. All of our pastrami, roast beef, burgers and salami are made in-house by our chef, Fred Maurer, and his team using the same high-quality locally-raised beef.