New York Strip

14 oz per cut
New York Strip Steaks provides the perfect balance of fat-to-meat ratio. This cut is leaner than others, and the American Wagyu Signature grade provides the highest level of marbling of any New York Strip available here at Market House.
Sakura American Wagyu cattle are locally raised in central Ohio and are fed an antibiotic-free, all-vegetarian diet
Wet-aged and individually vacuum sealed; ships raw and frozen

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1 Cut

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2 Cuts

3 Cuts

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4 Cuts

$88.00

$XX per pound

Need it tomorrow? Order by 3pm ET, Mon-Thu for Next Day Delivery.

Free overnight shipping on orders of $350+
Next-day delivery applies to orders placed Monday - Thursday before 3pm ET. Orders placed after 3pm ET on Thursday will ship on Monday.
American Wagyu cattle raised in the Great Plains of the United States.
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Shipping & Discounts

Need it tomorrow? Order by 3pm ET, Mon-Thu for Next Day Delivery.

New York Strip

$88.00

Additional Details

New York Strip Steaks are cut from the beef short loin. They are known for their rich, beefy flavor provided by the fatty edge that is left on the steak. Our American Wagyu New York Strip provides supreme marbling and fat distribution, which produces an extremely tender bite.
Sakura American Wagyu crosses full-blood Wagyu with high-marbling Angus and cattle are raised holistically on local family farms and fed an all-vegetarian diet.
We source all our land-based offerings from Market House, located in Northfield, MN. Market House ages, processes, trims, and weighs each cut in their USDA facility, ensuring the highest standards of quality and consistency.
Each order is packed with dry ice so that it stays completely frozen while en route to your doorstep.

Additional Details

New York Strip Steaks are cut from the beef short loin. They are known for their rich, beefy flavor provided by the fatty edge that is left on the steak. Our American Wagyu New York Strip provides supreme marbling and fat distribution, which produces an extremely tender bite.
Sakura American Wagyu crosses full-blood Wagyu with high-marbling Angus and cattle are raised holistically on local family farms and fed an all-vegetarian diet.
We source all our land-based offerings from Market House, located in Northfield, MN. Market House ages, processes, trims, and weighs each cut in their USDA facility, ensuring the highest standards of quality and consistency.
Each order is packed with dry ice so that it stays completely frozen while en route to your doorstep.

How To Prepare

Thaw your steak in the refrigerator overnight (8-12 hours) before cooking. To speed up the thawing process, place the vacuum-sealed steak in a leak-proof plastic bag and submerge it in cold water.
New York Strips can be grilled, pan-seared, or broiled to perfection.
Cook to an internal temperature of 140° F for medium rare. More or less depending on your desired temperature.
Note: Consuming raw or undercooked beef may increase your risk of foodborne illness.

How To Prepare

Thaw your steak in the refrigerator overnight (8-12 hours) before cooking. To speed up the thawing process, place the vacuum-sealed steak in a leak-proof plastic bag and submerge it in cold water.
New York Strips can be grilled, pan-seared, or broiled to perfection.
Cook to an internal temperature of 140° F for medium rare. More or less depending on your desired temperature.
Note: Consuming raw or undercooked beef may increase your risk of foodborne illness.

FAQs

Where does Alaskan King Crab Co. Source its Wagyu cattle from?

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All Alaskan King Crab Co. Wagyu beef is sourced from Sakura Wagyu Farms. Sakura cattle are raised holistically without antibiotics in central Ohio and are fed an all-vegetarian diet.

What is the difference between a Classic and a Signature cut of Wagyu?

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Our Classic vs. Signature grading follows Sakura’s grading scale and is based on the amount of intramuscular fat in the cut. Signature Wagyu contains the highest level of marbling, and Classic Wagyu has slightly less marbling.

Is Alaskan King Crab Co. Wagyu beef true Japanese Wagyu?

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Sakura Wagyu is American Wagyu sourced from Sakura Farms in central Ohio. Sakura American Wagyu crosses full-blood Japanese Wagyu with high-marbling Angus beef.

How long can I keep my steak in the freezer?

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All of our products will stay good in the freezer for several months. However, for the best taste and texture, we recommend enjoying them within 2-3 months.