Description
Also known as “Strip Steak”, this is a cut from the short loin. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, although not as tender as the nearby psoas major or tenderloin. Fat content is moderate and it is a larger muscle, allowing cuts to be substantial in size.
- Grass finished 1-1.25lbsGrain Finished 1.25-1.5lb
Our Grass Finished Beef is dry aged for 2 weeks.
dean anello (verified owner) –
Excellent in every way
lippmann.bob (verified owner) –
Good flavor. I would order again.
Susanne Tooman (verified owner) –
Juicy and has good “beef” flavor., cooks fast too.