Dry-Aged USDA Prime Black Angus Boneless NY Strip Steaks - 8 Pack
Ships Nationwide in U.S.
Not eligible for shipping to CanadaThe New York Strip Steak is named for the great city where LaFrieda Meats became legend, and each one we cut lives up to that legacy. These strips are wonderfully tender, well-marbled and perfectly savory, one of the all-time most popular cuts and dry-aged to perfection over the course of 30 days in our state of the art meat shop. New York Strip Steaks are ideal when you want a steak with a good balance of buttery fat and lean meatiness. We cut our New York Strip from the center for the most tender steak every time.
Dry aging is a intricate process that both tenderizes and adds flavor to beef, done in our state-of-the-art and industry-leading facility. During the dry aging process, some truly amazing things happen: water from inside the meat is drawn out through evaporation, which causes the meat to shrink slightly and the beef flavors to become more concentrated, mineral, and funky. The longer the dry aging, the stronger the beef flavors.
In New York City, Pat LaFrieda is synonymous with top-notch beef. Founded as a Brooklyn butcher shop by Anthony LaFrieda in 1922, the New York butcher has been passed down through the generations and is today run by LaFrieda’s great-grandson, Pat. Pat LaFrieda and his team ensure you’re getting the best possible meats from a network of small, family-owned farms. Pat LaFrieda supplies meat to many of the most famous New York eateries, including Eleven Madison Park, Minetta Tavern, Marea, and Shake Shack.
This package includes 8 Dry-Aged USDA Prime Black Angus Boneless NY Strip Steaks (each 16 oz.)
- Each steak is 1-2" thick and aged 30 days
- Meat Beef
- Breed Black Angus
- Grade Prime
- Primal Short Loin
- Individually Vacuum Packed
- Steaks ship fresh, never frozen, uncooked, and with ice packs, may thaw in transit
- When you receive your order you should immediately refrigerate all meat items
- We recommend that you eat all meat products within 1 week of arrival for best results
- Once items are removed from the plastic, they should be consumed within 48 hours
Black Angus Beef
"America’s Most Celebrated Butcher" - NJ Star Ledger
"America’s Most Celebrated Butcher" - NJ Star Ledger
In New York City, Pat LaFrieda is synonymous with top-notch beef. It was founded as a Brooklyn butcher shop by Anthony LaFrieda in 1922, and since then the company has been passed down through the generations and is today run by LaFrieda’s great-grandson, Pat. LaFrieda and his team work with restaurants to ensure that they’re getting the best possible product from a network of small, family-owned farms, and they're veritable superstars in the meat world.
Pat LaFrieda operates from a state-of-the-art 36,000 square foot facility just outside New York City, where they turn out more than 75,000 burgers daily from custom blends and their two dry-aging rooms store enough beef for 80,000 steaks. Pat LaFrieda supplies meat to many of the most famous and iconic New York eateries, including Eleven Madison Park, Minetta Tavern (where the Black Label Burger, made with a custom LaFrieda blend, is legendary), Marea and Union Square Cafe, and you might have heard of another client of theirs: Shake Shack.
We’re especially hooked on the Gold Label Burger, which was created exclusively for Goldbelly and was LaFrieda’s first blend created specifically for home kitchens. If there’s a better burger blend out there, we’ve yet to find it.
