Bone-in Dry Aged Strip Steak

Grass-fed, grain-finished and locally-sourced Pennsylvania beef.

WHY WE LOVE IT: This steak goes by many names: NY strip, Kansas City strip, strip loin, sirloin, contre-filet. What you really need to know is this is not a steak to miss. It hits a sweet spot being both tender, and mega flavorful. Each steak is aged at least 30 days and up to 75 days. Restaurant chefs will tell you- this is the good stuff.

• 1 lb. each
• 1 per pack
• Ships frozen
• Shelf life: three days in the fridge or up to one year frozen
• Let thaw in the refrigerator. Place in fridge in the morning for use in the evening

FROM THE CHEF: The strip steak is a perfect contender for using a sous-vide then sear, or follow our guides for a reverse sear, or a classic steak cooking method. This steak is well-marbled which means it’s got plenty of flavor. All it really needs is some salt and pepper and please, leave a little pink in the middle (cooking to medium-rare, 130° is best).

The age on this steak means that you may notice a bit of funk when you open the packaging. This is totally normal and it’s safe to eat. Pat it dry with a towel and let it sit out in the air for a few minutes to let the smell dissipate. Aged beef, like aged cheeses and wines will have a funkiness that will scare some off, but the brave-hearted will reap rewards!

BUTCHER’S LESSON: The Strip Steak comes from the loin primal on the back of a beef animal. These are rarely worked muscles which leave the meat incredibly tender.

RAISED RESPONSIBLY: Like all of our meat, this comes from farmers who raise their animals with respect. They follow strict animal-welfare guidelines that we developed in partnership with the ASPCA. These farmers work hard every day and in return, we take care of them by paying fair and consistent prices for their animals. We think that makes sense.