NY Strip
zł39.99 – zł199.99 — available on subscription
These boneless NY Strip steak are hand-cut to your desired size. Each NY strip has the flavor and texture beef experts associate with a model New York strip steak: deeply marbled with a complexity and sweetness that provides the finest NY Strip taste. It has an excellent amount of marbling, is tender and full-flavored. Many people prefer this cut cooked rare, or blue, allowing you to experience the delicate flavor and naturally tender texture.
Nutrition Facts: NY Strip Steak
| Amount per 100 grams (1 steak – 214g) |
| Calories 117 |
| % Daily Value* | |
|---|---|
| Total Fat 2.7g | 4% |
| Saturated fat 1g | 5% |
| Polyunsaturated fat 0.1g | |
| Monounsaturated fat 1g | |
| Trans fat 0.1 | |
| Cholesterol 55mg | 18% |
| Sodium 55mg | 2% |
| Potassium 342mg | 9% |
| Total Carbohydrate 0g | 0% |
| Dietary fiber 0g | 0% |
| Sugar 0g | |
| Protein 23g | 46% |
| Vitamin A | 0% | Vitamin C | 0% |
| Calcium | 0% | Iron | 10% |
| Vitamin D | 0% | Vitamin B-6 | 35% |
| Vitamin B-12 | 21% | Magnesium | 5% |
*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Where it’s cut from:
Also known as strip steak, this is cut from the short loin of the cow. The cut consists of the longissimus muscle, which does little work. This thus makes the cut particularly tender.
Recipe:
New York Strip, though not as tender as the nearby rib eye or tenderloin, is still very tender nonetheless. The fat content of strip steak is somewhere between the two cuts. As the shortloin is a sizeable muscle, it can be cut into much larger portions.
| Weight | N/A |
|---|---|
| Size | 200g, 300g, 350g, 400g, 500g |
| Aged | Dry-Aged, Wet-Aged |
| Steak Quality | Premium, Standard, Super-Marbled |
1 review for NY Strip
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John Spagnolo (verified owner) –
I ordered a thick cut of this steak and grilled it with nothing more than salt and pepper. Fabulous taste and texture. Better than the Argentine steakhouse in town. It was that good! As always with beef, make sure you let the meat rest for at least five minutes before putting the knife to it. Wonderful grass-fed flavour.