Wholesale NY Strip Steak, "CAB", 12 Oz.

Certified Angus Beef® New York Strip Steak – 12 oz Center-Cut Portions The New York Strip Steak is one of the most iconic cuts in the steakhouse world — known for its perfect balance of tenderness, marbling, and bold, beefy flavor. Our Certified Angus Beef® (CAB) New York Strips are center-cut to perfection, ensuring consistent thickness and eliminating the “vein steaks” found at the ends of the loin that contain excess connective tissue. Each steak is beautifully marbled, wonderfully tender, and deeply flavorful — the kind of steak that makes any dinner feel like a special occasion. Slightly leaner than a ribeye but with all the richness and tenderness you expect from a top-tier steak, these are crafted from High Choice Certified Angus Beef®, representing the upper tier of the USDA grading system. This isn’t supermarket steak — this is true steakhouse quality. All of our NY Strip Steaks are aged for a minimum of 30 days, allowing the natural enzymes to tenderize the meat and concentrate its flavor. Our cattle are grass-fed and grain-finished, giving every bite that signature buttery, balanced taste that only Certified Angus Beef® can deliver. 𝐖𝐡𝐚𝐭 𝐘𝐨𝐮 𝐆𝐞𝐭 • Certified Angus Beef® New York Strip Steaks – 12 oz Each (Center Cut, Boneless) • High Choice Grade Certified Angus Beef® (CAB) • Aged Minimum of 30 Days • Individually Vacuum-Sealed for Freshness • Pack Size: 10 lbs Minimum Order Quantity (Approx. 12–13 Steaks) • Sold by the Pound 𝐂𝐮𝐭 𝐃𝐞𝐭𝐚𝐢𝐥𝐬 • Primal: Short Loin • Breed: Black Angus • Grade: High Choice Certified Angus Beef® (CAB) • Feed: Grass-Fed and Grain-Finished 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐒𝐮𝐠𝐠𝐞𝐬𝐭𝐢𝐨𝐧𝐬 • Grill: 4–5 minutes per side over high heat for a perfect medium-rare. • Pan-Sear: Use a cast-iron skillet with butter, garlic, and thyme for a classic crust. • Broil: Broil 6 inches from the heat for 6–8 minutes, flipping halfway through. • Chef Adam’s Tip: Always let your steak rest for 5–7 minutes before slicing — this locks in the juices for a perfect, tender finish every time. 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬 / 𝐒𝐭𝐨𝐫𝐚𝐠𝐞 • Keep Refrigerated at 32–38 °F • May be frozen for extended storage • Thaw under refrigeration for 12–18 hours before cooking • Cook to desired internal temperature (125 °F for rare, 135 °F for medium-rare) 𝐒𝐡𝐢𝐩𝐩𝐢𝐧𝐠 𝐃𝐞𝐭𝐚𝐢𝐥𝐬 • Ships Fresh or Frozen in Insulated Coolers with Gel Packs • Average Transit: 1–2 Days (East Coast Ground Eligible) 𝐏𝐫𝐨𝐝𝐮𝐜𝐭 𝐨𝐟 USA – Certified Angus Beef® (CAB), High Choice Grade