New York Strip Steak | Japanese Kokusan Wagyu BMS 8-9 Latin America Roast 12–15 minutes (internal temp

Roast 12–15 minutes (internal temp ~125°F for medium)

We group them into weight ranges (e

We work exclusively with one of the most respected Australian lamb programs

or can be kept simple with just salt and lemon to let its natural sweetness stand out

New York Strip Steak | Japanese Kokusan Wagyu BMS 8-9 Latin America Roast 12–15 minutes (internal tempThe NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures. The strip is cut from the striploin, from a muscle that does little work, like the filet. With marbling score from 8 to 9, this beef rivals some of the best Wagyu in terms of tenderness and flavor.