F1 Wagyu Cross New York Strip

Real Meat. Ranch Direct. The strip is the steakhouse default for a reason. Firmer bite than a ribeye, less rich than a filet, and a fat cap that crisps into something memorable when you cook it right. Ours comes from the same F1 Wagyu Cross program that anchors our Reserve tier.

Cut Story

The New York strip comes from the short loin, the section of the steer that runs from the last rib back toward the sirloin. It is the strip side of a porterhouse if you split the bone. The longissimus dorsi muscle here does very little work, which is why the strip has the texture it does. Tighter grain than a ribeye, more chew, more beefy character. The trade is that the strip does not have the spinalis cap that makes the ribeye famous. What it does have is a thick external fat cap that, when scored and rendered properly, becomes one of the best parts of the cut.

We cut our strips to a 1.25 inch spec, vacuum-sealed individually so you can pull one or six. The F1 Wagyu Cross program means a Full Blood Wagyu sire bred to our Black Angus dam herd. The calves carry the marbling profile of the Wagyu side and the structural integrity of the Angus side, which is exactly what the strip needs. Wagyu alone can be too soft in a strip cut. Angus alone does not hit the marbling we want. The cross threads the needle.

Born on the ranch. Raised on the ranch. Finished on the ranch. The calf that became this steak ate the same grass and the same finish ration as every other animal in our program. We do not blend supply from outside ranches. The lot code on your vacuum pack traces to one harvest date and one animal.

Marbling and Grading

Target BMS: 6 to 7 on the Japanese scale. USDA grade equivalent: high Choice to low Prime. Strips run slightly leaner than ribeyes from the same carcass by design. Color score: bright cherry red. Fat cap thickness: 0.25 inch trimmed.

How It Ships

Vacuum-sealed within four hours of butcher. Flash-frozen at minus 30 F in our on-ranch processing facility. Packed in an insulated cooler with reusable gel packs sized to your zip code’s transit window. Ships from Colorado City, Arizona via two-day ground or overnight depending on distance.

Suggested Cooking Method

Hot and fast. Cast iron or hot grill, two to three minutes per side, then 30 to 60 seconds on the fat cap edge to render. Pull at 125 to 130 for medium-rare. See our method at [INSERT BLOG LINK: Cooking the Perfect Strip Steak].

Cut Specs

What’s Different About Circle 7

The strip is one of the most aggregated cuts in the premium beef market. Most brands you have seen are buying strips from multiple ranches, blending the supply, and selling the box. Ours come from animals we raised. The lot code traces back to one carcass. If you call us and ask which pasture the calf grazed on, we have the answer. That is the ranch-direct difference. We are not bigger. We are closer.

Customer FAQs

Q: Should I score the fat cap? A: Yes. Three or four shallow cuts perpendicular to the cap, about a quarter inch deep, helps the fat render evenly and prevents the steak from curling on the heat.

Q: How is the strip different from the ribeye? A: Strip is tighter-grained, less marbled overall, with a strong external fat cap. Ribeye is more marbled internally, softer, richer. Both are excellent. Strip rewards a hotter, faster cook.

Q: Can I cut my own steaks from a strip loin? A: We do not currently sell whole strip loins direct, but it is on the roadmap. Email us if you are interested.

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

Q: Can I sous vide it? A: Yes. 130 F for 1 to 2 hours, then a hard sear. Works well but the strip benefits more from a direct hot cook than the thicker cuts do.

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

Pairing Recommendations

Pair with our F1 Wagyu Cross Filet Mignon for a porterhouse-style plate, or build a Steakhouse Starter Bundle. Sides: compound butter with fresh thyme, crushed potatoes, a sharp salad.

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. Do not thaw at room temperature.

Related

• Story: How We Built the F1 Wagyu Cross Program
• Blog: Cooking the Perfect Strip Steak
• Product: F1 Wagyu Cross Bone-In Ribeye
• Product: Full Blood Wagyu Strip

Image Specs

• Hero: 2400x1600, raw steak top-down on butcher paper
• Beauty: 1600x1600, three-quarter angle showing fat cap and marbling
• Cooked: 2400x1600, sliced against the grain, plated dark wood
• 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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