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Wagyu Beef: NY Strip Steak
The tender, juicy strip steak is a firm-textured, well-marbled cut. American "Wagyu" comes from a 50/50 cross between a pure-bred Wagyu and in our case Black Angus cattle. It has a slightly different flavor, texture, and marbling compared to Japanese Wagyu. It features rich marbling, meaning that streaks of fat exist within the red meat that make it tenderer and moister, while adding flavor. The price per pound is $36.99 and the average cost per steak is $28.11. Click on this item to see the full description.
Description: Grass-fed, antibiotic & hormone free beef. This cut of steak goes by many names; New York strip, a Kansas City strip steak, even sirloin steak. This steak is cut from the short loin area which is a larger muscle area than the tenderloin. This cut of steak is still tender since this muscle gets little use. It is generally prepared by grilling, broiling or pan searing.
Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu are naturally horned and can be either black or red in color. The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivaled eating experience. That is why Wagyu beef is finding its way into the repertoires of gourmet cooks, fine restaurants, and kitchens across the U.S by way of American Wagyu style beef.
Recipe: This recipe for Pan Seared NY Strip Steak is great paired with a homemade herb butter!
Storage: Keep frozen until ready to prepare. Thaw overnight in the refrigerator, once thawed, keep refrigerated and use within 3-4 days.