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90-Day Dry Aged New York Strip Steak

90 Day Dry Aged New York

90-Day Dry Aged New York Strip Steak

This cut offers you an additional age level, 90-days, compared to our baseline 30-day dry age. This provides an opportunity to try longer age profiles not usually available. Superbly marbled and dry aged across a longer range of time than our usual 4 weeks; this is an opportunity to see the effect extended age has on one of the most popular cuts. This is an opportunity to compare side by side what happens to flavor and texture over time with a leaner (as compared to the ribeye) premiere steak.

Size PriceQuantity
12 oz 90 Day Age $75.00
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USDA PrimeUSDA PRIME: these New York steaks are graded USDA Prime, the top tier of quality in the US. On average, about 9% of graded cattle will achieve Prime status, but taking things a step further, we inspect each primal that moves through our facility to guarantee quality. If we don’t think a piece deserves the Prime grade, we won’t ship it.

Holstein CattleHOLSTEIN CATTLE: Our New Yorks are cut from Holstein Cattle, raised in California predominantly in the Southeast corner of the state. The size (diameter) of Holstein steaks will be smaller than the Angus which will allow for a thicker steak. This is particularly noticeable on the New York, which will naturally have a smaller diameter than the Angus breed. Exact thickness will vary, but if you have a specific preference, just leave us a note at checkout and we’ll do our best to accommodate.

Ships frozenSHIPS FROZEN: We cut these steaks once they reach the age goal and freeze immediately. Once they are received they are good for 4-5 days in your refrigerator, or 6-7 months in the freezer.

dry agedDRY AGED: Before these were processed into steaks, the striploin that these New York steaks are cut from was dry aged for 90 days.

The idea for this came from answering the phone! I can’t tell you how many times I’ve been asked what we have that’s new. My stock answer is: “Sorry we’ve already found all the parts of the cow”. Inevitably, the discussion shifts to “what about older?”.

Thus the origin of our 60 & 90-day dry aged cuts.

We couldn’t really go out this long for individual customers unless they were willing to buy the entire primal- which for most, is impractical. This new section solves that and affords you the opportunity to sample steaks from different eras without committing to a freezer full out front.

Who knows, we might even come up with some tasting note outlines! Enjoy and have fun!