The New York Steak is derived from a Boneless Striploin.
This muscle is particularly tender as it is a support muscle and is ranked 3rd in tenderness on the carcass. Like with any beef cut, the higher the quality you buy the more flavour you get.
There are many different ways this item can be cut. For a thick steak and smaller portion size ask about our West Coast Cut New York.
NAMP 180, Beef Striploin Boneless
Imported, AA, AAA, Certified Angus Beef, Prime, Certified Angus Beef Prime
Aged to a minimum of 28 days
6 oz. (170g.) and Up
The Striploin is trimmed to the specified length of tail meat. The bone cartilage and excess finger meat is to be removed from the lean side of the Striploin. The steaks are cut in full slices perpendicular to the grain.