Whether you call it a New York Strip, Kansas City Strip, or simply Strip Steak, it's one heck of a cut. We leave the fat cap on to enhance flavor and help prevent drying out. Eating the fat is optional but we don't judge either way. 
 
Whereas a Ribeye is made up of multiple muscle sections with plenty of fat, the NY Strip is one solid, tender muscle with leaner, uniform marbling. We slice ours 1" thick to match the Japanese style of thinner steaks and shorter cook times.
 
This is our Grain Finished American Wagyu variety, the latest of which has outstanding marbling. We visually estimate it to rank as a BMS 9 on the Japanese marbling scale (based on Ribeyes), which is beyond what the USDA scale even measures. This is far beyond the Prime marbling that you will find at even the most premium steakhouses, where you would be paying upwards of $120 for a comparable Ribeye steak. Less than 1% of the beef raised in the US has this level of marbling.
 
Our New York Strips are dry aged for a minumum of two weeks and then packaged individually. They are vacuum sealed and flash frozen to preserve freshness.