Full Blood Wagyu New York Strip

Real Meat. Ranch Direct. The Full Blood Wagyu strip is the cut that shows off the breed’s defining trait: marbling that holds its texture even in a tighter-grained muscle. Cut to 1.25 inches, finished on our ranch in Colorado City, Arizona, sold by allocation.

Cut Story

The strip on a Full Blood Wagyu animal is a different cut than the strip on any other breed. The longissimus dorsi at the short loin position is structurally tight-grained on every cattle breed (which is why a Choice or Prime Angus strip has the character it does), but Full Blood Wagyu genetics deposit intramuscular fat at a level that fundamentally changes how the cut eats. The strip remains firmer than the Full Blood ribeye, with more chew, but the chew is rich. Every bite carries fat.

We cut to 1.25 inches because that thickness gives you a proper sear-to-doneness ratio with a Full Blood Wagyu animal. Thicker and the fat starts pooling at the center before the crust forms. Thinner and there is no medium-rare window at all. The strip has a thick external fat cap that we leave at 0.25 inch. On a Full Blood Wagyu animal, that cap is some of the best eating on the steak.

Born and finished on the ranch. Lineage-registered. The lot code traces to a specific harvest.

Marbling and Grading

Target BMS: 8 to 10 on the Japanese scale. USDA grade equivalent: high Prime. Strips run slightly leaner than ribeyes from the same Full Blood Wagyu carcass by structure, but still carry extreme marbling by any conventional standard. Color: lighter red with extensive white veining.

How It Ships

Vacuum-sealed within four hours of butcher. Flash-frozen at minus 30 F. Packed in an insulated cooler with gel packs sized to your zip code. Ships from Colorado City, Arizona. Overnight preferred.

Suggested Cooking Method

Hot cast iron, 90 seconds per side, plus 30 to 60 seconds on the fat cap edge to render. No added fat. Pull at 120 to 125 for medium-rare. Rest 5 to 7 minutes, slice thin against the grain. See [INSERT BLOG LINK: Cooking Full Blood Wagyu at Home].

Cut Specs

What’s Different About Circle 7

Full Blood Wagyu strips at retail are almost always sourced from one of a handful of large producers, blended through a wholesaler, and rebranded by the boutique brand. We do not work that way. The strip in your order traces to one of our animals, with our registered lineage paperwork, harvested on our schedule. Ranch direct is the entire model.

Customer FAQs

Q: Why is the strip slightly less marbled than the ribeye on the same animal? A: The strip’s muscle (longissimus dorsi at the short loin) is structurally tighter than the rib position of the same muscle, which means it deposits slightly less intramuscular fat even on a Full Blood Wagyu carcass. The cap of the ribeye (spinalis dorsi) is also dramatically more marbled than anything in the strip.

Q: Should I score the fat cap? A: Yes. Three or four shallow cuts perpendicular to the cap helps it render evenly and prevents the steak from curling.

Q: How small should my portions be? A: 5 to 6 ounces per person of cooked Full Blood Wagyu is plenty.

Q: Can I cook it on a grill? A: Cast iron is the better tool because the rendering fat does not drop through. If you grill, use a cast iron grill pan or a flat top.

Q: How will it arrive? A: Frozen solid, vacuum-sealed, packed in an insulated cooler with gel packs. Overnight in most cases.

Q: How long can I keep it frozen? A: 12 months at zero F for best quality.

Pairing Recommendations

Pair with our Full Blood Wagyu Ribeye for a tasting plate comparing the two muscles. Keep sides minimal: flake salt, a wedge of lemon.

Storage Instructions

Keep frozen at zero F until ready to use. Thaw in the refrigerator 18 to 24 hours before cooking. Once thawed, cook within 3 days.

Related

• Story: Our Full Blood Wagyu Program
• Blog: Cooking Full Blood Wagyu at Home
• Product: Full Blood Wagyu Ribeye
• Product: F1 Wagyu Cross NY Strip

Image Specs

• Hero: 2400x1600, raw strip top-down on dark slate
• Beauty: 1600x1600, three-quarter angle, fat cap and marbling visible
• Cooked: 2400x1600, sliced thin against the grain, plated with flake salt
• Package shot: 1200x1200, vacuum-sealed pack with Circle 7 label
• Cut diagram: 1600x1200, short loin highlighted on side-of-beef illustration

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