New York Strip Steak
Pasture-raised Black Angus from Whatcom County pastures, dry-aged for at least 16 days. The only ingredient is beef.
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A classic steakhouse cut, known for its bold flavor and firm, satisfying texture. Cut from the short loin, the New York strip offers a perfect balance—less marbling than a ribeye, but still incredibly tender with a rich, beef-forward bite. It’s the kind of steak that shines with a simple salt-and-sear and doesn’t need much else. Our New York strips come from pasture-raised Black Angus cattle, raised right here with care and intention. Each cut is dry-aged to deepen flavor and improv
No additives, added sugars, seed oils or flavourings found in the ingredient list.
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