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Sold Out Of 30 Day Dry-Aged NY Strips.
Upcoming Delivery Dates:
USDA Prime Black Angus Bone-In NY Strip Steaks
2 steaks, 12oz ea, 1.0" thick
2 steaks, 18oz ea, 1.5" thick [Add $18.00]
2 steaks, 24oz ea, 2.0" thick [Add $38.00]
4 steaks, 12oz ea, 1.0" thick [Add $38.00]
4 steaks, 18oz ea, 1.5" thick [Add $80.00]
4 steaks, 24oz ea, 2.0" thick [Add $118.00]
The New York Strip Steak, or Kansas Strip Steak, is cut from the short loin. Starting from the sirloin end, the short loin first yields Porterhouse, then T-Bone, and finally New York Strip Steaks. The New York Strip is primarily made of one large, but lesser used muscle, the longissimus dorsi. This muscle contains a large amount of intermuscular fat, making the New York Strip one of the best combinations of both tenderness and flavor, as well as one of our favorite steaks.
When you order from Pat LaFrieda, you're not just getting Prime Beef, you're getting the best meat in the country. As the largest supplier of Prime Beef in the largest Prime Beef market, we are given priority over all others. Farms hand select the best beef available for our customers. Our product is sourced from small farms across the country. We ensure that all animals are raised without the use of antibiotics, hormones, or growth promoting drugs. Animals are treated humanely, fed a diet of grass and hay for most of their lives and finished on corn.
We start with the best meat available and keep it that way. Our meat has never been frozen and arrives to you fresh. Your meat is cut to your specification by our expert butchers alongside orders from some of the most famous chefs in the world. Immediately after your meat is portioned, it is vacuum packed to ensure optimal freshness. Meat is shipped Next Day Air in 1 1/2 inch thick coolers with enough ice packs to last 48 hours or more. All orders go from our hands to your doorstep within 24 hours.
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