These New York Strip Steaks come from the short loin, a section of meat right behind the ribs. Because this area of the loin isn’t used much by a cow during its life, it creates a tender cut that melts in your mouth with deliciousness.
The steaks are boneless, making them super easy to cook and virtually waste free. They may very well be the perfect steak for grilling. We prefer keeping our steaks simple and seasoning them with pepper, garlic and salt. But feel free to experiment with marinades or other seasonings too.
Cook them directly over high heat to seal in the juices and cook the steak quickly. For a medium rare steak, remove from the grill when the internal temp reaches 135° F.
All the beef was ethically raised on our farm and grass-fed and finished using regenerative farming practices. Not only can you feel good about supporting local farmers working to raise food in a sustainable, humane manner, you can feel good about serving your family food with more nutritional value.
Need inspiration? Learn how to grill an Easy Campfire NY Strip. Then add a side of oyster mushrooms or your favorite in-season vegetable.
Free Expedited Shipping Nationwide on orders over $195
All orders are hand packed at the farm and shipped once every week
Place your order by Monday night at 11:59 PM CST to receive it that week on Thursday (with some arriving Wednesday or Friday).
Orders placed after Monday night may not ship and arrive until the following week.
Watch for a UPS tracking notification to confirm the day your box will be delivered.
Frozen goods are protected with dry ice
Shipped in eco-friendly compostable packaging
$89 minimum order
We guarantee you'll taste the difference
When animals are raised humanely on open pastures, the nutrients and flavor permeate the meat all the way into the fat.Give our pasture-raised and 100% grass-fed meats a try. If you don't agree it tastes better than the cheap meat you can buy at the supermarket, let us know. You'll talk directly to your farmer. And we'll work with you to make it right.