This is our USDA Prime New York strip made more luxe by keeping the bone in place. This steak has all the lucious flavor and firm texture of our top selling New York strips with the advantages of a bone-in steak.
New York Strips are a customer favorite, but we’ve boosted their quality by sourcing them from our Northwest beef that receives the USDA Prime grade. Only 4 to 5% of all beef in the U. S. meets the stringent marbling requirements, so you know these are special steaks.
We’ve further improved our New York Strips by leaving the bone in place for an appetizing plate appearance and enhanced flavor. All-in-all these changes result in a flavorful new take on this steakhouse classic.
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice.
USDA Prime is the top grade on the USDA scale and features a moderately abundant amount of marbling. Only 5 to 6% of all U.S. beef grades at this high level.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Double R Ranch New York strip steaks are rich with marbling and cut a full 1.5" thick. The Steakhouse and Reverse Sear methods work well with these steaks.
Be sure to completely thaw your steak before cooking.
Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand.
Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
Slice steak against the grain – 90° to the direction of the muscle fibers. This makes for a more tender bite.
Finish your steak with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch.
The New York strip is cut from the loin primal, which is between the rib and round. These steaks are cut from the longissimus dorsi muscle. this is the same muscle as the center eye of the ribeye. New York strips and ribeyes come from opposite ends of this same muscle.
The ribeye side of the longissimus is round in shape while the strip side is elongated. The muscle varies in more than shape from end to end. The amount of marbling is greater on the rib side and decreases on the loin side.
It's generally (but not unanimously) agreed that boneless strip loin steaks are called New York strips and bone-in steaks are called Kansas City strip steaks.
How Does Snake River Farms Package and Ship Their Products?
We ship our products with dry ice, a reusable thermal bag and the most sustainable packaging in the business to keep everything frozen right to your doorstep. Receive in 1 to 3 days of ordering or schedule for a date in the future. Learn more about packaging and shipping.
How Long Will My SRF Products Last and How Should I Store Them?
For optimal quality, you can store your SRF products in the freezer for up to 6 months. Per USDA guidelines, if meat is kept at 40 °F or below, you can safely store thawed meat in the refrigerator for 7 days in its original cryovac seal. More details.
What is Double R Ranch Beef?
Named after our founder, Robert Rebholtz, Sr., it represents the heart and soul of our company. The Double R Ranch brand is our premium USDA Choice and USDA Prime beef. Raised in the Northwest, Double R Ranch cattle are grass fed and grain finished with a flavor as bold as the west.
Who is Snake River Farms?
Snake River Farms is a family owned and operated business based in Boise, Idaho. Founded in 1968, the business grew from cattle ranching and feeding to what it is now, one of the very few who can truly and authentically offer ranch-to-table beef. Learn more about the SRF story.
How Does SRF Practice Sustainability?
For us, it is a simple concept: Do what’s right by the land, by your neighbor, by the animals you raise, and by the customer. From ranching and grazing to delivery to customers’ doorsteps, we implement sustainability through every step of the ranch-to-table process. More details about our sustainability practices.