New York Strip Steak | Wagyu BMS 8-9

The NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures.The strip is cut from the striploin, from a muscle that does little work, like the filet. With marbling score from 8 to 9, this beef rivals some of the best Wagyu in terms of tenderness and flavor. However, it also brings added versatility, boasting a slightly firmer texture and a deeper beefy flavor that shines in both traditional Japanese preparations, such as yakiniku, sukiyaki, and shabu-shabu, as well as Western-style steaks and roasts F1 Japanese Wagyu: Kokusan-Gyu Japanese cattle represent the pinnacle of innovative breeding, combining the rich heritage of Wagyu with the practicality and resilience of Holstein genetics. This unique hybrid delivers an extraordinary balance of luxurious marbling and hearty beefiness, elevating the