New York Strip Steak | Japanese Kokusan Wagyu BMS 8-9 NOCOUNT as the marbling cascades into

as the marbling cascades into a delectable

3% of the muscle when we portion the steaks

and unparalleled tenderness make Kobe beef striploin steak a truly unforgettable culinary experience

Not too disimilar from beef

New York Strip Steak | Japanese Kokusan Wagyu BMS 8-9 NOCOUNT as the marbling cascades intoThe NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures. The strip is cut from the striploin, from a muscle that does little work, like the filet. With marbling score from 8 to 9, this beef rivals some of the best Wagyu in terms of tenderness and flavor.