Ranching
American Wagyu
American Wagyu BeefWagyu Dry-Aged Bone-In New York Strip
$99.00
American Wagyu · American Wagyu Beef
This dry-aged SRF Black® bone-in New York strip is a unique steak that looks remarkable on the plate and has dazzling flavor from the intense marbling. We keep the bone in place, w…
Hurry! Only a few left in stock!
100% US Raised
Family-Owned &Operated
Wet-Aged For21+ Days
This dry-aged SRF Black® bone-in New York strip is a unique steak that looks remarkable on the plate and has dazzling flavor from the intense marbling. We keep the bone in place, which adds to visual appeal, minimizes moisture loss and insulates the steak from the heat so it is tender and juicy. Our special dry-aging process ensures this steak is packed with plentiful flavor and a savory aroma. Seasoned butchers hand-cut each steak to a target weight that is consistently close to 18 oz.
Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. Our partner, Prime Food Distributor, developed a proprietary method with strict protocols and quantifiable performance standards at every stage of the dry-aging process. When our beef is received, it is measured and tagged so it can be tracked electronically from start to finish. Large sub-primal cuts are aged in a meticulously controlled dry-aging environment for a minimum of 30 days.
Average weight: 18 oz.
Thaw under refrigeration, pat dry, and season generously before cooking. Sear over high heat, then finish gently until the center reaches your preferred temperature.
Rest steaks for 5 to 10 minutes before slicing. For thicker cuts, use a thermometer and pull from heat a few degrees early so carryover cooking finishes the job.
Snake River Farms American Wagyu is selected for rich marbling, tenderness, and a deep beef flavor. Gold Grade offers the highest marbling level, while Black Grade balances richness with a familiar steakhouse profile.
Each cut is wet-aged and hand-trimmed to highlight the eating quality of the beef.
Ranch to Table
Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.
Ranching
Cattle Feeding
Beef ProcessingLoin
The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of SRF Wagyu™ top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the SRF Wagyu™ New York strip, Porterhouse, T-bone and filet mignon steaks.
You May Also Like
Frequently Asked Questions
Where does filet mignon come from?
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
How to cook filet mignon
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
Best oil for searing steak
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
Does the filet mignon have a lot of marbling?
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
Where is the filet mignon located?
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
Why is filet mignon steak so tender?
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.