美国农业部优质带骨纽约客牛排
American steakhouse quality, selected for marbling, tenderness, and flavor.
独特品质：我们的优质带骨纽约客牛排是大理石花纹的杰作，非常适合那些喜欢味道浓郁、肉质鲜嫩的牛肉的人。这种特殊的带骨牛排既有细腻的质地，又有浓郁的味道。作为市场上最受欢迎和最抢手的牛排之一，我们的带骨纽约客牛排值得您全神贯注。其独特的大理石花纹使其能够融入自己的脂肪，让每一口都真正鲜嫩多汁、美味无比。
我们的纽约牛排 100% 纯天然，不含防腐剂。我们的天然牛是放牧饲养的，以草和谷物为食，形成了理想的脂肪大理石花纹。我们以美味、天然和人道饲养的牛为荣。我们的优质牛肉产品中不添加任何增强剂、抗生素或激素
产品背后：纽约客牛排是波特豪斯牛排或丁骨牛排的近亲，是一块多汁、嫩滑的牛排，产自牛腰肉。牛腰肉是形成大理石花纹的最佳部位——是牛排风味和水分保持的不可或缺的催化剂。
主要特征
食用建议：开始前让牛肉达到室温。用优质马尔顿海盐和新鲜黑胡椒调味。将铸铁煎锅或烤架预热至中高温。将纽约牛排两面均匀煎烤，以达到三分熟的稠度（内部温度为 125ºF 至 130ºF）。
或者，您也可以反向煎牛排，先在烤箱中烹饪，然后在热锅中煎熟。无论哪种方式，在吃完多汁的牛排后，将骨头留起来，做成丰盛的牛肉汤。
重量：1 - 16 盎司份量
国籍：美国
储存：生食。食用前必须煮熟。冷冻保存。烹饪前，冷藏解冻一夜。
原料：牛肉
我们的纽约客牛排 100% 纯天然，不含任何防腐剂。我们的天然牛是放牧饲养的，以草和谷物为食，形成了理想的脂肪大理石花纹。我们以美味、天然和人道饲养的牛而自豪。我们的优质牛肉产品中不添加任何增强剂、抗生素或激素。
产品背后：纽约客牛排是波特豪斯牛排或丁骨牛排的近亲，是一块多汁、嫩滑的牛排，产自牛腰肉。牛腰肉是形成大理石花纹的最佳部位——是牛排风味和水分保持的不可或缺的催化剂。
Pat dry, season with salt, and cook according to the specific cut. Use high heat to build a crust, finish gently as needed, and rest before slicing.
或者，您也可以反向煎牛排，先在烤箱中烹饪，然后在热锅中煎熟。无论哪种方式，在吃完多汁的牛排后，将骨头留起来，做成丰盛的牛肉汤。
重量：1 - 16 盎司份量
国籍：美国
储存：生食。食用前必须煮熟。冷冻保存。烹饪前，冷藏解冻一夜。
原料：牛肉
Every order ships in insulated, temperature-controlled packaging. Refrigerate promptly and follow the storage instructions included with your order.
Prime strip with extra steakhouse character
The bone-in NY strip is firmer and more beef-forward than ribeye. Prime marbling keeps the structured cut juicy and satisfying.
What makes USDA Prime exceptional
The USDA grade establishes a high quality standard, while the cut, aging method, and preparation determine the final eating experience.
USDA Prime
The USDA’s highest beef quality grade, awarded for abundant marbling and maturity associated with tenderness, juiciness, and flavor.
Every cut is different
Filet emphasizes tenderness, New York strip emphasizes beef flavor, ribeye emphasizes marbling, and porterhouse combines strip and filet.
Aging, when specified
Dry-aged products develop concentrated flavor and tenderness. The product-specific metafields identify that character without implying every Prime cut is dry-aged.
Respect the cut
Prime filet, strip, ribeye, porterhouse, and roasts each reward a slightly different approach.
Dry & season
Pat the steak dry and season simply so the specific cut remains the focus.
Sear
Use high heat to build a deep crust, then finish according to the cut and thickness.
Rest & slice
Rest before slicing so juices settle. Slice against the grain where appropriate.
Steakhouse quality, chosen by the cut
A precise grade plus product-specific selection makes it easier to choose the right steak for your table.
The grade
USDA Prime sets a high benchmark for marbling and eating quality.
The selection
Each product profile explains the cut’s own balance of flavor, tenderness, and richness.
The versatility
Choose filet for tenderness, strip for beef flavor, ribeye for richness, or porterhouse for two textures in one steak.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this USDA Prime cut.
USDA Prime steakhouse cuts, delivered cold.
Product-specific profiles for marbling, tenderness, flavor, and preparation.