You have no items in your shopping cart.
Calories From Fat 230
USDA Prime Black Angus Bone-In NY Strip Steak, Center Cut
Product Description
Details
The New York Strip Steak is one of the most common steaks served at restaurants and steakhouses. Our strips are wonderfully tender, well-marbled and delicious. New York Strip Steaks are slightly less marbled than a Rib Steak, but they have less of the larger chucks of fat that you find in a Rib Steak. We use center cut Strip Steaks to avoid the vein steaks at the ends that have excessive connective tissue.
Pat LaFrieda Prime Black Angus Beef
We pride ourselves on supplying the absolute best meat in the country. We serve over a thousand of the finest restaurants and steakhouses nationwide. Among our customers are the most famous chefs in the world, such as: Mario Batali, Gordon Ramsay, Emeril Lagasse, Guy Fieri, Todd English, Michael White, Michael Symon, Alex Guarnaschelli, Geoffrey Zakarian, Marc Forgione, Chris Santos … this list can go on forever.
Our Prime Black Angus Beef is sourced from cattle that has been genetically verified as Black Angus and proven to be of superior pedigree. These animals are raised to the highest standards with emphasis placed on humane treatment. They are grass fed for about 85% of their lives and finished on a high quality corn/grain diet to increase tenderness and marbleization. This beef has been grading prime by the USDA. In addition, USDA inspectors are present in our facilities daily and ensure a safe and traceable product.
Shipping & Packaging
We start with the best meat and keep it that way. Our meat has never been frozen and arrives to you fresh. 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 with packaging designed for at least 48 hours of transit in case of delays. Please refrigerate or freeze immediately upon receipt. For best results, we recommend eating within 7 days if kept refrigerated or eating within 30 days if kept frozen.
All of our meat ships with UPS Proactive Response Secure. This is the highest level of service offered by any shipper. All of our packages are tracked and monitored by a special team at UPS. If one of our packages encounters a possible delay, then UPS will do everything possible to ensure on-time delivery. This includes rerouting packages, moving packages to the next commercial flight out, hiring private couriers to hand deliver packages, and making multiple delivery attempts. To add to peace of mind, all packages are insured against all possible transit delays.
Additional Info
Additional Information
| Meat | Beef |
|---|---|
| Breed | Black Angus |
| Grade | Prime |
| Primal | Short Loin |
| Packaging | Individually Vacuum Packed |
| Ingredients | No |
Nutrition Facts
Nutrition Facts
Nutrition Facts
Serv. Size 4oz (113g) raw, edible portion
Servings varies
Amount Per Serving
Calories 320
% Daily Value *
Total Fat 25g
38%
Saturated Fat 10g
50%
Cholesterol 75mg
25%
Sodium 60mg
3%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 22g
| Vitamin A ** | Vitamin C ** | |||||||||||||||||||||||||
| Calcium ** | Iron 10% | |||||||||||||||||||||||||
| ** Contains less than 2 percent of the Daily Value of these nutrients. | ||||||||||||||||||||||||||
|
||||||||||||||||||||||||||
|
||||||||||||||||||||||||||
Calories per gram:
Fat 9 , carbohydrate 4 , Protein 4
Ingredients:
Pat's Take
pats_take
New York Strips are very common on restaurant menus and have more mass appeal than other steaks. It's best to cook these at medium temperature, after searing, to avoid overcooking the narrower end of the steak. Using a Bone-In Strip does help prevent overcooking the narrow end.
If you are cooking to less than medium, then I recommend getting an aged version of this steak. Rare and medium-rare steaks do not cook at a high enough temperature to break down cartilage. The natural enzymatic break down of cartilage during the aging process solves that problem.
