A 100% grass fed NY Strip is one of our favorite steaks for grilling, especially if you are looking for something a little leaner. When you get it just right the taste can’t be beat. While the cut is lean, it's still extremely tender and flavorful, which is largely due to the "short loin" section that it's cut from, located behind the rib. The tenderloin bone (T-bone) extends into the short loin region dividing it into both a strip steak and a piece of tenderloin filet. When the strip steak does not include the bone, it’s known as a NY Strip. When the bone is left in, it’s often called a “Bone-in New York” or occasionally a “Kansas City Strip”, although terminology can vary depending on your location.

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