Dry-Aged New York Strip Steaks - 13oz Avg

One 13oz dry-aged New York strip steak from Farmer Craig’s 100% grass-fed herd. The strip has a firmer chew than the ribeye and a bold, beefy flavor that stands up well to a simple sear. Cook medium to medium-rare — around 125°F — and rest at least 5 minutes before cutting.

Farmer Craig raises his cattle on real green pasture using intensive rotational grazing — moving the herd regularly so the land stays healthy and the cattle always have fresh forage. His beef is 100% grass-fed and grass-finished, and these loin cuts get an extra 10–14 days of aging beyond our standard dry-age, for a total of up to three weeks. That extended hang time is what separates a good steak from a great one. No grain. No antibiotics. No added hormones. Just beef raised the way it should be — and aged the way steakhouses charge a premium for.