Steak IQ: NY Strip

Last time we talked about filet mignon — lean, tender, and subtle.

Today, we meet its louder cousin: the New York Strip.

If filet is the violin solo, NY Strip is the brass section. It brings flavor, marbling, and a satisfying chew — making it one of the most beloved steakhouse cuts in America.

🥩 What is the NY Strip?

Also known as the strip loin or Kansas City Strip, this cut comes from the short loin, a well-exercised part of the animal with just the right amount of fat to deliver bold, beefy flavor. Visibly distinct with its thick, fat strip along one edge; long shape; and lack of any large fat pockets.

• More marbled than filet but leaner than ribeye
• Packed with robust, meaty flavor
• Firm and juicy, with a classic steakhouse texture
• Best cooked medium-rare to medium, though it holds up well across temps

Why our New York Strip is different

Our strips are 100% grass-fed and finished, raised on diverse, regeneratively managed pastures. No grain, no shortcuts, and no off-flavors to mask with sauces or seasoning.

When animals eat what they were made to eat — and move how they were meant to move — the result is real flavor that tells a story.