New York strip is a cut of beef from the short loin. It comes from a muscle that does little work making the meat particularly tender though not as tender as the nearby ribeye or tenderloin. Fat content of the strip is somewhere between the two cuts. Unlike the tenderloin, the short loin is a sizable muscle, allowing it to be cut into larger portions. Our steaks are Dry Aged for a minimum of 28 days to enhance flavour and tenderness.
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