- Join PLUS
- How it Works
Plus Members earn 1% Cash Back
- New York strip steak cut: Classic strip steak format known for its defined structure and cut style.
- Grass-fed beef sourcing: Derived from cattle raised on a grass-fed program.
- 2 steaks per pack with set portion size: Each steak ranges from 10–12 oz for consistent sizing.
Parker Pastures
Grass-fed boneless New York strip steaks.
Overview
This product features boneless New York strip steaks sourced from grass-fed beef and cut from the heart of the loin. The steaks are described as leaner than ribeye and nearly as tender as tenderloin, with a firmer texture and bold beef flavor. Each package contains two steaks that are aged for at least 10 days, then flash-frozen and individually sealed.
Key Details
- Boneless New York strip steak cut
- Cut from the heart of the loin
- Grass-fed beef
- Leaner than ribeye, nearly as tender as tenderloin
- Firmer texture with bold beef flavor
- Well-marbled steaks
- Aged at least 10 days
- Flash-frozen
- Individually sealed
- 2 steaks per pack
- Total weight: 1–1.50 lb per package
Why It Matters
The combination of loin-sourced strip steaks, defined aging process, and individual sealing outlines the product’s cut quality and handling approach as presented.
Description
Grass-fed boneless New York strip steaks.
Overview
This product features boneless New York strip steaks sourced from grass-fed beef and cut from the heart of the loin. The steaks are described as leaner than ribeye and nearly as tender as tenderloin, with a firmer texture and bold beef flavor. Each package contains two steaks that are aged for at least 10 days, then flash-frozen and individually sealed.
Key Details
- Boneless New York strip steak cut
- Cut from the heart of the loin
- Grass-fed beef
- Leaner than ribeye, nearly as tender as tenderloin
- Firmer texture with bold beef flavor
- Well-marbled steaks
- Aged at least 10 days
- Flash-frozen
- Individually sealed
- 2 steaks per pack
- Total weight: 1–1.50 lb per package
Why It Matters
The combination of loin-sourced strip steaks, defined aging process, and individual sealing outlines the product’s cut quality and handling approach as presented.