American Wagyu Gold Bone-in NY Strip Steak 16 oz

Wagyu, from wa meaning Japanese, and gyu, meaning cow, refers to all Japanese beef cattle notorious both for its rich intramuscular marbling – made of thin streaks of fat dispersed evenly throughout the meat – and its intense red coloring. American Waygu is the result of crossbreeding purebred Japanese cattle with continental breeds, for cuts with the intense marbling of the Japanese cow and the strong meaty flavor of the American cattle.
The Gold Grade, the highest grade of American Wagyu beef with a BMS (Japanese Beef Marbling Score) of 9 to 12, indicates cuts with intense and consistent marbling. In comparison, the USDA Prime, the highest grade of local cattle, only reaches a 4 or 5 BMS.
The American Wagyu Gold Bone-in NY Strip Steak comes from the tender longissimus dorsi muscle located in the short loin primal and is carefully hand-trimmed to obtain a beautiful cut that will cook homogenously.
Cooking directions: For tips on a classic Italian grilling, visit our chef's Guide to Grilling!