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. 
 
These particular South Poll steers finished wonderfully on our Spring grass, and the beef turned out to be exceptional. Expect an estimated Mid to High Choice marbling level (based on Ribeye grading), which is virtually unheard of on 100% grass fed and finished animals, along with a tender bite and robust flavor. It has a beautiful, yellow tinted fat due to the high levels of beta carotene.
 
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" to 1.25" thick for optimal cooking.
 
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.