Taken from the short loin, between the ribeye and the filet, the New York steak (or strip steak) offers a middle ground in marbling, while still being a tender, highly flavorful cut. These Kobe-style steaks, from Oregon-based Yamaya, have a higher percentage of unsaturated fat, which melts at a lower temperature to give the meat a buttery texture and rich, full beef taste. Two hand-cut 1"-thick steaks; 12 oz. each. Shipped fresh. Product of USA.
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