Tender, lean, and perfect for grilling. Cut from the top loin or strip loin into uniform steaks perfect for the grill. 1.5" cut.
The New York Strip steak comes from the top part of the short loin behind the ribs – the longissimus muscle of the cow. This muscle is little worked, making the steak very tender. This cut tends to have fat on the edge of the steak and a little marbling throughout.