New York Strip

The New York Strip is a steak cut from the lumbar section of the back—just behind the ribeye and in front of the sirloin. It comes from the same long back muscle, but from a leaner and more uniform section, without the intense marbling characteristic of the ribeye.

Less fat means more pure beef flavor. The New York Strip has a firm, distinct texture and an intense, meaty character—without the buttery note of the ribeye. This is a steak for those who want to experience beef in its most classic form.

It requires precision when cooking—it tastes best when cooked medium rare (55–57°C). Overcooking will rob it of its juiciness, as it lacks intramuscular fat to keep the meat moist from the inside. However, when prepared well, it more than makes up for it.

Available in 300 g and 500 g portions.