Midwestern New York Steak
The New York is probably the most ”sure thing” steak when compared with the Filet and the Ribeye. While it might be slightly less flavor intense compared to the ribeye, it has tremendous natural flavor enhanced by the dry age process; all delivered with less fat.
The New York begins at the hip which is the start of the Top Sirloin (home of the Pichana) and will run up towards the Prime Rib. The diameter of the steak will far more uniform than the ribeye so while there is a slightly different look at either end, it is nowhere near as pronounced as in the ribeye.
In terms of thickness, the Angus cattle breed are heavier and more stocky than the Holstein breed, so the steaks will have a larger “eye” (diameter). For perspective, a 16oz Midwestern New York will be about 1 1/4 inches thick, and the 20 ounce will be about 1 1/2 inches thick.
USDA PRIME: these New York Steaks are graded USDA Prime, the top tier of quality in the US.
ANGUS CATTLE: these New York Steaks come from Angus Cattle, raised in the Midwest.
SHIP FROZEN: Flash frozen after being processed, each steak will be safe for an additional 6-7months in your freezer, or 4-5days in your refrigerator once thawed.
DRY AGED: Before these were processed into steaks, these New Yorks were Dry Aged for 30-35days.