Grassfed NY Strips

The New York Strip steak is cut from the beef short loin, right behind the rib area. It's known for its intense, beefy flavor. One key ingredient in the recipe of raising flavorful beef is the dry aging process. All of our steaks are dry-aged for 10 days which breaks down the connective tissues and compacts the flavor producing a wonderful grassfed steak.  Cook over high-heat to desired internal temperature, let rest for 10 minutes after cooking to let juices redistribute, and slice against the grain.   Recommended Cooking Methods:  Grilling Skillet Choose size below: One .5-.7 lb steak per pack - 1 1/4 inch thick One .8- 1 lb steak per pack - 1 1/4 inch thick 1915 Grassfed Beef  Grass fed & Grass finished  10 Day Dry Age for the best flavor and tenderness No grain, antibiotics, or hormones - ever   Frozen & vacuum sealed to preserve freshness