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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.
Juicy, tender and versatile, this roast offers rich beef flavor. Easily recognized by its triangular shape, this West Coast favorite is gaining broader popularity. (Source: https://www.certifiedangusbeef.com/)
Cubes or also known as Goulash, is ideal for preparing stews, home-cooked meals and the traditional Hungarian dish that receives the same name.
The rib eye or ribeye is a beefsteak from the rib section. The rib section of beef spans from ribs six through twelve.
