Dry-Aged USDA Prime Black Angus Boneless NY Strip Steak, Center Cut

The New York Strip Steak is one of the most common steaks served at restaurants and steakhouses. Pat LaFrieda’s strips are wonderfully tender, well-marbled and delicious. New York Strip Steaks are slightly less marbled than a Rib Steak, but they have less of the larger chucks of fat that you find in a Rib Steak. They use center cut Strip Steaks to avoid the vein steaks at the ends that have excessive connective tissue.

Dry aging is a process that both tenderizes and adds flavor to beef. During the Dry Aging Process some truly amazing things happen. Water from inside the meat drawn out through evaporation which causes the the meat to shrink and the beef flavors to become more concentrated. The longer the dry aging the stronger the beef flavors.