Dry-Aged USDA Prime Black Angus Boneless NY Strip Steaks - 4 Pack

The New York Strip Steak is named for the great city where LaFrieda Meats became legend, and each one we cut lives up to that legacy. Our strips are wonderfully tender, well-marbled and perfectly savory, one of our all-time most popular cuts and dry-aged to perfection over the course of 30 days in our state of the art meat shop. New York Strip Steaks are ideal when you want a steak with a good balance of buttery fat and lean meatiness. We cut our New York Strip from the center for the most tender steak every time.

Dry aging is a intricate process that both tenderizes and adds flavor to beef, done in our state-of-the-art and industry-leading facility. During the dry aging process, some truly amazing things happen: water from inside the meat is drawn out through evaporation, which causes the meat to shrink slightly and the beef flavors to become more concentrated, mineral, and funky. The longer the dry aging, the stronger the beef flavors.

In New York City, Pat LaFrieda is synonymous with top-notch beef. Founded as a Brooklyn butcher shop by Anthony LaFrieda in 1922, the New York butcher has been passed down through the generations and is today run by LaFrieda’s great-grandson, Pat. Pat LaFrieda and his team ensure you’re getting the best possible meats from a network of small, family-owned farms. Pat LaFrieda supplies meat to many of the most famous New York eateries, including Eleven Madison Park, Minetta Tavern, Marea, and Shake Shack.