$24.98
The New York Strip steak comes from the top part of the short loin behind the ribs – the longissimus muscle of the cow. This muscle is little worked, making the steak very tender. This cut tends to have fat on the edge of the steak and a little marbling throughout – not nearly as much marbling as the Ribeye. (Source: johnnymanhattans.com).
The New York Strip steak comes from the top part of the short loin behind the ribs – the longissimus muscle of the cow. This muscle is little worked, making the steak very tender. This cut tends to have fat on the edge of the steak and a little marbling throughout – not nearly as much marbling as the Ribeye. (Source: johnnymanhattans.com). Toute notre viande est traitée avec les plus hauts standards, afin que nous puissions garantir le produit le plus frais et de la meilleure qualité.
The thin cut of beef is a cut from the side of the beef, between the skin and the ribs, usually known as “fly shaker” or “elephant ear”. Because this is usually hard to find in stores here, flank steak is a great and affordable substitute. Source: https://www.jocooks.com/
A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking. Source: https://www.beefitswhatsfordinner.com/
Meat with the perfect combination of meat / fat. The fat gives it the flavor and juiciness, while high meat quality gives the perfect texture. Maximum fat content 23% (77% lean)
