Texas Grassfed New York Strip Steak (Boneless)

Our boneless New York strip delivers exceptional quality from cattle raised the right way on Texas pastures. This American Grassfed Association Certified cut comes from animals that spent their entire lives grazing on open land, eating a 100% grass-fed diet with no grain finishing. Bold beef flavor, firm texture, perfect fat cap—the way beef used to taste before industrial agriculture changed everything.

Why Our Beef Is Different

Our cattle are American Grassfed Association Certified, meeting the highest standards for grass-fed beef in the country. Our cattle eat a 100% grass-fed diet and spend their lives on open pasture—no feedlots, no grain finishing, no confinement. They receive no antibiotics or growth hormones, ever. All our animals are born and raised in the USA, and specifically, our beef is born in Texas, raised in Texas, and processed in Texas. We partner with a collective of regenerative ranchers who are committed to restoring the land while raising exceptional beef. By grazing cattle the way nature intended, we're healing soil, sequestering carbon, and producing beef that's better for you and the planet. Every order ships frozen for freshness, vacuum-sealed and delivered directly to your door.

About This Cut

The New York strip comes from the short loin, behind the ribs. Bold beef flavor, satisfying chew, distinctive fat cap along one edge. Grass-fed beef from pasture-raised cattle develops a cleaner, more robust flavor profile compared to grain-finished alternatives—you're tasting beef the way it was meant to be, before feedlots became the norm.

How to Prepare

For best results, grill, pan-sear, or broil. The fat cap renders and bastes the meat—keep it on during cooking. Grass-fed beef runs leaner than conventional beef and cooks approximately 30% faster, so watch your temperatures carefully. Bring the meat to room temperature before cooking. Pull at 5-10°F below your target temperature. Rest for at least 5 minutes. Season simply with salt and pepper.