This is a higher end cut of meat. This is the Longissimus dorsi muscle, towards the rear-end of the steer in the Short loin primal (that’s the primal just behind the ribs). Tight texture with a definite grain means strip steaks are moderately tender. A favorite of steakhouses. Good for Pan-frying, grilling and broiling. It’s easier to grill than ribeyes, as less fat means less burning.
3 One pound bags - 2 to 4 steaks
All our beef is sourced from small local farms, 100% grass fed and USDA certified organic. We work closely with them to ensure that our animals are ethically raised on organic pastures without the use of genetically engineered grains, antibiotics, hormones or any other growth promoting drugs.
All weights are rough estimates +/- 0.10 LBS. When we process our animals it is very hard to get an exact weight on each cut.