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Rated 5.0 out of 5
Based on 1 review
Rated 5.0 out of 5
Based on 1 review

Wagyu NY Strip

| (1) 14 oz. steak
The unparalleled marbling of Wagyu meets the bold, meaty flavor of a classic NY Strip for an eating experience you won’t soon forget. Our Wagyu beef comes from Japanese bloodlines renowned for their tenderness and rich flavor. These massive steaks are meticulously hand-cut and wet aged for 21 days.

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Season generously with salt and pepper after the meat has come to room temperature. For best results, cook over indirect heat after searing on high heat for a few minutes on each side. Always allow steak to rest for about 10 minutes before slicing.

Product Tour

A NY Strip is a “strip” steak cut from the Short Loin primal, located on the cattle’s back behind the rib. The muscles in this primal, which contains the spine, get more “work” in the animal’s every day movements than the neighboring ribs, yielding a leaner steak and one that is fat and is revered for its beefy flavor and firm chew.

Ichiban in Tenderness

Ichiban in Tenderness

There are fewer than 5,000 cattle from the original Japanese bloodlines. It’s from this select stock that we source our Wagyu beef. Raised on a small family farm in Ohio under the watchful care of the ranchers, these cattle spend their days grazing in all-natural pastures until they’re about 16 months old, when they switch to a diet of all-vegetarian high-moisture grains. The best of genetics combine with the advanced practices of holistic cattle ranching, resulting in a marbled beef experience that is second to none.

average rating 5.0 out of 5
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Reviewed by Emily G.
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Rated 5 out of 5

Very happy hubby

My hubby is a chef, but had never prepared Wagyu before (fine dining restaurant in a very small northern MN town). I bought him this as part of an anniversary gift. He had fun preparing this as well as a regular old NY Strip from our local grocer. The Wagyu was sooo good compared to the plain old steak (which was still good, lol). The Wagyu quite literally melted in your mouth. It was so tender, not chewy at all. He prepared it with olive oil, a little salt & pepper with butter melted on top. It was delicious!

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