Dry Aged Steaks

New York Strip

The steakhouse middle ground: tender, beefy, predictable.

What makes it unique

Cut location
What it means
Comes from the short loin (longissimus dorsi) just behind the ribeye, usually boneless.
Why it matters
That muscle does little work, so it stays naturally tender while still developing flavor.
Marbling profile
What it means
Moderate intramuscular fat, more than a filet, less than a ribeye.
Why it matters
You get a satisfying beefy taste without excessive rendered fat pooling on the plate.
Firm yet tender texture
What it means
Tighter grain and a slight chew compared with filet mignon.
Why it matters
Offers a steakhouse bite that many diners find more substantial and satisfying.
Fat cap on one edge
What it means
Thin strip of exterior fat left on purpose.
Why it matters
Bastes the meat during cooking, adding richness and keeping it juicy.
Consistent thickness
What it means
Typically cut 1 to 1.25 inches thick from a uniform muscle.
Why it matters
Makes it easier to nail that ideal medium-rare across the whole steak.
Flavor intensity
What it means
Bold, beef-forward taste, sometimes called clean and lightly buttery.
Why it matters
Provides depth without the extra gaminess you might find in cuts like hanger or skirt.

Trait	What it means	Why it matters
Cut location	Comes from the short loin (longissimus dorsi) just behind the ribeye, usually boneless.	That muscle does little work, so it stays naturally tender while still developing flavor.
Marbling profile	Moderate intramuscular fat, more than a filet, less than a ribeye.	You get a satisfying beefy taste without excessive rendered fat pooling on the plate.
Firm yet tender texture	Tighter grain and a slight chew compared with filet mignon.	Offers a steakhouse bite that many diners find more substantial and satisfying.
Fat cap on one edge	Thin strip of exterior fat left on purpose.	Bastes the meat during cooking, adding richness and keeping it juicy.
Consistent thickness	Typically cut 1 to 1.25 inches thick from a uniform muscle.	Makes it easier to nail that ideal medium-rare across the whole steak.
Flavor intensity	Bold, beef-forward taste, sometimes called clean and lightly buttery.	Provides depth without the extra gaminess you might find in cuts like hanger or skirt.

Ready to cook New York Strip?

Order pasture-raised, dry-aged new york strip direct from our farm.