32 Days Dry-Aged Hereford New York Strip Steak

Region: Holme Valley, West Yorkshire, UK

Shelf Life: Min. 6 Days

Buying Options
Serves: 2 2 X 200g (7.1oz) £16.80
/ £8.40 each
Free Range Can Be Frozen Grass Fed Suitable for BBQ Great Britain Native Breed
Prized in America for its fine texture, and its tenderness owing to the generous marbling, the New York Strip Steak is very much an import to British steak cuisine, and is enriched considerably for it. With our dry aged beef from pristine countryside, the natural flavour of our meat and the tenderness of the cut make for marvellous eating.

The Hereford is most at home on lush grass meadows, like those to be found in the fertile Welsh Marches. In the Dales this heritage breed is more often than not found grazing on the flat valley bottoms, where they convert pasture into the luscious beef that made the breed so popular during the agricultural revolution of the 1700s. The Hereford’s winning quality is the neat layer of fat to be found on its cuts, which gives the beef succulence and its hearty and beefy flavour.

Tasting Notes: Classic, Beefy, Deep

Also known as Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, and New York Steak, this special is cut from the short loin, with the standout marbling owing to the muscle being underused by the beast. This means less connective tissue, and a finer texture which translates into tender, flavoursome meat prized by butchers and chefs alike.

Strip steaks are well suited to rubbing or marinading due to the steak's great capacity to carry flavour, while they can be pan fried, grilled, or broiled. Made famous by New York's renowned steak houses, serve this prime beef steak with some gentleman's relish, homemade bÉarnaise sauce, and potatoes sautÉed in duck and goose fat, tossed with parsley and shallots.

a knife and fork icon OUR RECIPE TIPS FOR COOKING YOUR NEW YORK STRIP STEAK a pdf icon