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Fullblood Wagyu

New York Strip Steak

     Best Seller

No Crossbreed

Unparalleled Marbling

Do you want to be a part of it? New York, New York! This cut comes from the short loin, making it lean yet tender with delicious beefy flavor. Diamond Wagyu means lean beef is perfectly balanced with exquisite buttery marbling for a perfect bite. 
Grade

17.4 oz on average per steak.

1 steak per pack, shipped frozen.

Do you want to be a part of it? New York, New York! This cut comes from the short loin, making it lean yet tender with delicious beefy flavor. Diamond Wagyu means lean beef is perfectly balanced with exquisite buttery marbling for a perfect bite. 
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New York Strip Steak
Sirloin Tip Roast
Fullblood Wagyu ribeye steak on dark stone platter with herbs and sauce.

This cut: New York Strip Steak (Diamond II)

    

Sirloin Tip Roast (Diamond II)

    

Ribeye Steak (Diamond II)

    

Total price: $281.97

Grade

Product information

Orders are usually packed and picked up by the shipping carrier the day after the order is placed.
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Beef Orders: Orders placed on Thursday after 10am MT or over the weekend will ship the following Monday — because beef shouldn’t be stuck waiting in a distribution center on the weekend.
To meet our high safety standards, we only ship to the 48 contiguous states.
Your order comes in a box packed with cool-gel ice packs and insulating materials to keep it frozen. We ship to you very quickly to ensure your meat arrives cool to the touch (under 40 degrees Fahrenheit).
We don’t accept returns, because the Post Office would hunt us down if you shipped raw meat without the proper precautions.
We can’t guarantee any changes or cancelations after your order has been processed. We move fast to get you fresh, frozen beef, so your order may already be on its way to you!
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Apparel Orders: Orders are delivered within 5-7 business days after leaving the ranch.
Apparel items are eligible for return if the items have no visible or worn damage. Refunds are issued after assessing the returned item. Refunds can take up to 3 business days to be issued.
To initiate a return or exchange please reach out to orders@slickhornranch.com with your order ID#.
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If something isn't right, we would like to hear about any issues you’ve had, or if there was a problem with your order, and how we can make it right. Email support@slickhornranch.com or call +1 801-215-9211 so we can make it right.

Diamond Grading System 

The Slickhorn Score for Wagyu beef grading is based on intramuscular fat, which determines marbling and tenderness.   

  • Diamond I includes Wagyu beef with intramuscular fat between 20-30 percent, which is higher than USDA Prime.    
  • Diamond II includes Wagyu beef with intramuscular fat between 30-40 percent, which is significantly higher than USDA Prime and deeply marbled.    
  • Diamond III is incredibly rare. It includes Wagyu beef with exquisite marbling and intramuscular fat content above 40 percent. It is our highest-grade beef—extremely decadent, buttery, and tender.    

USDA Grading System 

The USDA regulates and oversees beef grading. There are eight total grades, but only a few you need to worry about. 

  • USDA Select is less than 3 percent intramuscular fat.
  • USDA Choice balances quality, flavor, and accessibility, with intramuscular fat between 3-6 percent.  
  • USDA Prime has intramuscular fat above 6 percent up to 10 percent. It is the highest USDA grade with the best marbling, tenderness, and flavor.  

Grill It

Sear It

Sous Vide It

Cooking Instructions

Because of the consistent marbling in this cut, a reverse sear is our favorite way to cook it. Aka, start slow and end hot. This allows the flavorful fat to render for juiciness with a delicious crust.

Preheat your oven to 350° F. Gently roast the steak in the oven until it registers 115° F. Preheat a skillet to a blazing temperature and finish on the stovetop until a nice crust has formed, about 2 minutes per side or until it reaches 125° F. Remove, rest for about 8 minutes, then slice against the grain and serve!

Slickhorn Style: Herb + Garlic Compound Butter  

Serve It With: Garlic Butter Potatoes and Green Beans

Pair It With: A Dry, Rich Red Wine

Where am I from?

Loin Primal

The loin primal is in the lower back and includes many fan-favorite cuts and steaks. The two sub-primals are the sirloin, which has sirloin steaks and tri-tip, and the short loin, which has famous steaks like the filet mignon, New York strip, and more.

Cattle Lineage

"Fullblood" vs "american"

Fullblood Wagyu means the cattle have traceable and verified Japanese Wagyu genes all the way down to their toes. American Wagyu is a crossbreed of Wagyu and other types of cattle. We only sell 100% Japanese-lineage Wagyu.

But like what you like. Some folks prefer rich, buttery fullblood Wagyu and some prefer the meatier taste of dry-aged beef.

No Doubt. Just Beef.

Field to Table
Ethically Raised

F.A.Q.

You've got questions, and we've got answers. Something you want to know not on our list? Contact us so we can help you out.

What does Diamond grading mean?

The Slickhorn Score for Wagyu beef grading is based on intramuscular fat, which determines marbling and tenderness.  

Diamond I includes Wagyu beef with intramuscular fat between 20-30 percent, which is higher than USDA Prime.   

Diamond II includes Wagyu beef with intramuscular fat between 30-40 percent, which is significantly higher than USDA Prime and deeply marbled.   

Diamond III is incredibly rare. It includes Wagyu beef with exquisite marbling and intramuscular fat content above 40 percent. It is our highest-grade beef—extremely decadent, buttery, and tender.   
What temperature should I cook my beef to?

Here are the basics:

Rare Internal Temperature: 120-125°F (49-52°C) 

Medium Rare Internal Temperature: 130-135°F (54-57°C) 

Medium Internal Temperature: 140-145°F (60-63°C) 

Medium Well Internal Temperature: 150-155°F (66-68°C) 

Well Done Internal Temperature: 160°F (71°C) and above 

For more in-depth information, check out our Guide to Beef Cooking Temperatures and More.
How long does it take to thaw? How long does it last after it’s been thawed?

It’s simple stuff. The bigger the item, the longer it takes to thaw. Most items thaw within 24 hours, but big ol’ roasts and briskets can take longer. The USDA recommends that you keep thawed beef in the fridge between 3 to 5 days.

Give yourself enough time to fully that your meat in the fridge AND enough time to let it come to room temperature before cooking. This allows it to cook more evenly and generally improves results.  

A little discoloration is normal, with parts of the meat that are slightly darker. However, if your beef seems “off” – aka slimy, sticky, stinky (think ammonia or sulfur), or a strange color – that’s a bad sign. Contact us so we can make it right!
Can I change or cancel my order?

We do our best to be flexible, but we can’t guarantee any changes or cancelations after your order has been processed. We move fast to get you fresh, frozen beef, so your order may already be on it’s way to you!

My order is not up to my satisfaction. What do I do?

Tell us about it! If you didn’t love your order, we want to know why so we can make it right. Contact us so we can get started.

 
How do you handle returns?

We don’t accept returns, because the Post Office would hunt us down if you shipped raw meat without the proper precautions.

But, we’d love nothing more than to talk through any issues you’ve had or if there was a problem with your order. Contact us
so we can make it right!