The New York Strip Steak is lightly marbled, tender and flavorful, and perfect for grilling. Cut from the short loin, this part of the muscle does very little work so it's tender and lean, though not as tender as the Filet Mignon or Beef Tenderloin. The New York Strip, like the Ribeye Steak, is sometimes referred to as a Delmonico Steak, made famous in New York. When the New York Strip is still attached to the bone it's referred to as a T-Bone Steak. With the bone and a small portion of tenderloin still attached it's known as the Porterhouse Steak.
All of our cows here at John Henry's are grass-fed and grass-finished. We raise them locally on our family farm, and they are never given any hormones or antibiotics. Our fields and feed are never exposed to harsh chemicals or pesticides. Our cows are pasture raised and love to spend their days being outside with either their faces towards the sun or their rears towards the wind!