New York Strip Steak | Japanese Kokusan Wagyu BMS 8-9 manhattan They come from the Van

They come from the Van Well Farms in Watertown

As a connoisseur of the industry it is truly annoying to me when I see restaurants or butcher shops mislabel and misbrand products and throw the word KOBE on something

Elevate your meals with the rich

Cooking an A5 Striploin is SUPER easy

a rare and ancient breed from the heart of Rajasthan

New York Strip Steak | Japanese Kokusan Wagyu BMS 8-9 manhattan They come from the VanThe 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.