Title
Standing Stone American Wagyu Striploin
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu NY Strip Steak (Avg Weight 0.8 - 1.0 lb pk)
The "New York" Classic — Perfectly Balanced, Now Perfectly Marbled. The New York Strip (cut from the Striploin) is often called the "ultimate griller's steak" because it offers the perfect middle ground between the tenderness of a Filet and the flavor of a Ribeye. Our American Wagyu version takes that balance to a new level. Sourced from our partners at North Georgia Meat Company (NGM), this cut features a tight grain structure that holds incredible amounts of intramuscular fat. While a standard Strip can sometimes be a bit firm, the Wagyu genetics ensure that every bite is silky and yielding, with a richness that lingers on the palate.
Why It’s a Staple: It is the definition of a steakhouse dinner at home. It is easy to cook because of its uniform shape, and the distinct "fat cap" on the edge provides a built-in baster that keeps the meat moist throughout the cooking process. It delivers a robust, steak-forward flavor that stands up to bold red wines.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: New York Strip (Boneless Striploin)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 0.8 - 1.0 lb Pack
💡 The Chef’s Method: Don't ignore the fat cap.
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The Render: Before laying the steak flat, hold it vertically with tongs, pressing the strip of fat on the edge directly against the hot pan. Render this for 60 seconds until crispy.
-
The Sear: Lay it flat and sear hot and fast.
-
The Rest: Essential for the juices to redistribute.
-
Target Temp: Medium-Rare (130°F). This cut is best enjoyed pink to appreciate the texture.
Standing Stone American Wagyu NY Strip Steak (Avg Weight 0.8 - 1.0 lb pk)
The "New York" Classic — Perfectly Balanced, Now Perfectly Marbled. The New York Strip (cut from the Striploin) is often called the "ultimate griller's steak" because it offers the perfect middle ground between the tenderness of a Filet and the flavor of a Ribeye. Our American Wagyu version takes that balance to a new level. Sourced from our partners at North Georgia Meat Company (NGM), this cut features a tight grain structure that holds incredible amounts of intramuscular fat. While a standard Strip can sometimes be a bit firm, the Wagyu genetics ensure that every bite is silky and yielding, with a richness that lingers on the palate.
Why It’s a Staple: It is the definition of a steakhouse dinner at home. It is easy to cook because of its uniform shape, and the distinct "fat cap" on the edge provides a built-in baster that keeps the meat moist throughout the cooking process. It delivers a robust, steak-forward flavor that stands up to bold red wines.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: New York Strip (Boneless Striploin)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 0.8 - 1.0 lb Pack
💡 The Chef’s Method: Don't ignore the fat cap.
-
The Render: Before laying the steak flat, hold it vertically with tongs, pressing the strip of fat on the edge directly against the hot pan. Render this for 60 seconds until crispy.
-
The Sear: Lay it flat and sear hot and fast.
-
The Rest: Essential for the juices to redistribute.
-
Target Temp: Medium-Rare (130°F). This cut is best enjoyed pink to appreciate the texture.