Say hello to your new barbecue best friend. The bone in strip steak, often called the New York Strip, comes from the back of the steer. This muscle is hardly used in a steer’s lifetime, which makes for a highly tender cut that also has its fair share of marbling. That means you can toss this cut onto the grill, and it will handle the high heat like a champ. Not summertime? Not to worry! This is one of the most popular steaks at steakhouses, too. Just throw it on a hot pan for a quick sear, and place it under the broiler. However you prepare your strip, this juicy cut is sure to be remembered no matter what season it is.

• 1.5 -1.6 pound piece(s)

• USDA Prime

• Vacuum Sealed Fresh