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Wagyu Beef New York Strip Steaks

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12 steaks (approximately 10 lbs.) | Free Shipping

NY strip steaks (aka country club steaks, ambassador steaks) are perhaps the most iconic steak-house cut, offering tender beef and a perfect showcase for traditional steak sauces. Strip steaks cut from Kobe beef take this meaty favorite to a new level by adding extra flavor and tenderness.

This wagyu beef (commonly known as "Kobe beef", aka Kobe-style beef or Australian Kobe beef) is from Waygu cattle that are descendents from Japanese herds and raised in Australia. Their intricately marbled beef is legendary and the result of careful breeding and a highly regimented diet. That marbling creates beef that is the most tender, juicy, and flavorful available.

Learn more about wagyu beef here →


12 individually vacuum sealed 14oz. steaks (approximately 10 lbs.)


  • Grade 8 (Kobe Beef Grades)
  • Aged 21 days
  • Grain-Fed
  • Hormone Free
  • Sub-Therapeutic Antibiotic Free
  • Individually Vacuum Packed
  • Frozen



Keep wagyu strip steaks frozen until you are ready to cook them.

Thawing Tips

Cook wagyu New York steaks as you would conventional beef strip steaks. Many Kobe beef aficionados believe that the best way to prepare wagyu steaks is to quickly sear them on a grill or hot preheated cast-iron skillet until a crust develops on the outside, leaving the center soft and barely cooked.

NY strip steaks, while tender, tend to be milder beef. As such, they are often paired with steak sauces like a red wine shallot reduction or peppercorn cream sauce. However, as these strip steaks are more flavorful wagyu beef, they can certainly be served without sauces.

Three Techniques for Cooking Steaks
How to Tell Steak Doneness By Feel
Steak Recipes

Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above

Find the perfect steak for every preparation and occasion in our steak guide! Find It Here →

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