California Wagyu Double-Cut New York Steak

Detail

With the New York being the premier cut of beef and Wagyu, or Kobe, the highest quality meat, the Wagyu New York steak is recognized as the best of all steaks. Produced by a small ranch in Redding, CA who mainly export to Japan, this supreme grade wagyu is marbled to perfection. We dry-age ours for a minimum of four weeks for optimal tenderness. Offered here in double-cut thickness.

– Sold as one double-cut New York steak with an average weight of 20 oz

– California Supreme Grade Wagyu

– Boneless

– Double Cut