Prime Bone-In NY Strip Steak
American steakhouse quality, selected for marbling, tenderness, and flavor.
A masterpiece of marbling. USDA Prime bone-in NY strip — delicate texture with a powerhouse of intense flavor in every bite.
- 🦴 Bone-In NY Strip
- USDA Prime, 100% Natural
- Pasture-Raised, No Hormones
Our New York Strip Steak is 100% natural and contains no preservatives. Our natural cattle are pasture-raised and fed a vegetarian diet of grass and grain, creating desirable fat marbling. We pride ourselves on flavorful, natural and humanely raised cattle. There are no added enhancers, antibiotics, or hormones that are administered in our premium beef products.
BEHIND THE PRODUCT: A close relative of the Porterhouse or the T-bone, the New York Strip is a juicy, tender morsel derived from the beef short loin. The short loin is a sweet spot for marbling — an indispensable catalyst of flavor and moisture retention in steak.
Pat dry, season with salt, and cook according to the specific cut. Use high heat to build a crust, finish gently as needed, and rest before slicing.
CUT: Bone-in NY Strip
ORIGIN: USA
BEST FOR: Intense beef flavor
PROFILE: Structured and juicy
Every order ships in insulated, temperature-controlled packaging. Refrigerate promptly and follow the storage instructions included with your order.
Prime strip with extra steakhouse character
The bone-in NY strip is firmer and more beef-forward than ribeye. Prime marbling keeps the structured cut juicy and satisfying.
What makes USDA Prime exceptional
The USDA grade establishes a high quality standard, while the cut, aging method, and preparation determine the final eating experience.
USDA Prime
The USDA’s highest beef quality grade, awarded for abundant marbling and maturity associated with tenderness, juiciness, and flavor.
Every cut is different
Filet emphasizes tenderness, New York strip emphasizes beef flavor, ribeye emphasizes marbling, and porterhouse combines strip and filet.
Aging, when specified
Dry-aged products develop concentrated flavor and tenderness. The product-specific metafields identify that character without implying every Prime cut is dry-aged.
Respect the cut
Prime filet, strip, ribeye, porterhouse, and roasts each reward a slightly different approach.
Dry & season
Pat the steak dry and season simply so the specific cut remains the focus.
Sear
Use high heat to build a deep crust, then finish according to the cut and thickness.
Rest & slice
Rest before slicing so juices settle. Slice against the grain where appropriate.
Steakhouse quality, chosen by the cut
A precise grade plus product-specific selection makes it easier to choose the right steak for your table.
The grade
USDA Prime sets a high benchmark for marbling and eating quality.
The selection
Each product profile explains the cut’s own balance of flavor, tenderness, and richness.
The versatility
Choose filet for tenderness, strip for beef flavor, ribeye for richness, or porterhouse for two textures in one steak.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this USDA Prime cut.
USDA Prime steakhouse cuts, delivered cold.
Product-specific profiles for marbling, tenderness, flavor, and preparation.