Wagyu Dry-Aged New York Strip Grade:SRF Black® a rough-cut salsa

a rough-cut salsa

high quality ingredients are formed and filled in a natural pork casing

Our eye of ribeye is the full ribeye trimmed to leave just the rich center

Ideal for making one-pot meals like stew

This steak is delicious seasoned with just salt and pepper but is excellent served with classic steak sauces like a tarragon scented Béarnaise or peppery au poivre

Wagyu Dry-Aged New York Strip Grade:SRF Black® a rough-cut salsaThis out of the ordinary steak starts with our SRF Black New York Strip that is dry aged a minimum of 30 days to intensify the natural flavors and enhance tenderness. The New York strip has a storied history and is the go to cut for many discerning steakhouse patrons. These dry aged, boneless steaks are hand cut to a wonderfully thick 1 inches and are superior to New York strips served at most steakhouses. The target weight for each steak is 14