Beef New York Strip Steak

About Our 100% Grass-Fed & Finished Beef

Our cattle are raised entirely on pasture and 100% grass-fed and finished, with no grain, ever. They graze freely on fresh grass and forage from spring through snowfall on our family farm in the Adirondacks. We also partner with our friends at Asgaard Farm in the Adirondacks and Snug Valley Farm in Vermont to keep our freezers well stocked. 

We never use antibiotics, hormones, or GMOs—just rotational grazing and regenerative practices that support soil health and animal wellbeing.

Read more about our practices.

Preparation Tips

The New York Strip Steak presents the full package when it comes to a cut of meat. This semi-boneless steak comes with  is full of flavor, juicy and tender, and lean. It cooks quickly and is very versatile in cooking methods. You can broil it, grill it, or pan sear it. 

Also known as the Top Loin Steak, this quality cut can be cut in half to serve two or sliced thinly to use in a sandwich. You can even use it as a salad topper! This cut has integrity (is a little less tender), so it offers a savory bite and textured chew, which is why people love it. The marbling of the steak adds to its robust flavor.  This cut is great for a quick but satisfying (and classy) meal.

Did you know...What's the difference between a NY Strip Steak and a T-Bone steak? The bone! Sort of sounds like a bad joke. Beef cuts have many different names for the same muscle, just prepared differently. So if we leave the rib and spine bone on this cut we call it a T-Bone, if we trim the bone back (chineing) or remove the bone entirely it is called a NY Strip Steak. 

Delivery & Pickup

We offer convenient Nationwide home delivery and 1 day ground delivery for most of the North East (free on orders $200+!) Learn about our Home Delivery.

We also offer local pickup options in Northern New York and Vermont.