New York Strip Steak | 45+ Days Dry Aged AlacarteLamb 3% of the muscle when

3% of the muscle when we portion the steaks

That means

Grade: BMS 7+ (Beef Marbling Standard) for superior tenderness and flavor

resulting in richer flavor

Where are the scallops sourced from

New York Strip Steak | 45+ Days Dry Aged AlacarteLamb 3% of the muscle whenWe have steaks from what we consider the best dry aged program in the US. This is the real stuff. These petit New York Strips are the smaller, a bit more grainy cousin of our Dry Aged Kansas steaks which are bone in and center cut. They come from the same muscle and they are approximately 8oz 10oz. They are nicely trimmed but they MAY have a vein or two which is why they are less expensive. They are cut end to end. Dry Aged anywhere between 45 and 60