Dry Aged Wagyu NY Strip Steaks (avg 12 oz/ea) - Allen Wholesale Foods

Your order is guaranteed for 12 months in your freezer. If you don't love it we'll replace it or refund it.

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Dry Aged Wagyu NY Strip Steaks (avg 12 oz/ea)

(2 customer reviews)

$59.00 – $589.00

Unbelievable

It’s unreal how a breed of cattle can be so far superior.

These American-raised Wagyu Beef NY Strips are ridiculously marbled and they’re from naturally raised cattle (no added hormones or antibiotics). Each Striploin is dry aged to take tenderness and flavor to a whole new level.

These will take you into the stratosphere.

There’s good beef, there’s great beef, and then there’s dry aged Wagyu Beef

It simultaneously melts in your mouth and explodes with the richest, beefiest flavor you’ve ever tasted.

It’s so good it’s ridiculous.

You’ll want to savor every bite as long as possible

This isn’t a steak you gobble down. You’ll find yourself closing your eyes and sighing with pleasure as you slowly savor every morsel.

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2 reviews for Dry Aged Wagyu NY Strip Steaks (avg 12 oz/ea)

  1. lkimonolady (verified owner) –

    These are absolutely amazing in every way!! Of course the aging made the steaks so tender and added the additional layer of flavor. The marbling on these alone makes every bite melt in your mouth like butter. I love how they are individually wrapped and vacuum sealed so that you can have them in your freezer for awhile. This way you can wait to feel like a special dinner or an occasion. Life is too short to not make every dinner deliciously special and these prove that indulging is SO worth it!

  2. lylevertigo-7764 (verified owner) –

    If you never tried Wagyu, or dry age or both together I suggest you try a small order of non-dry aged wagyu and a small order of dry aged Wagyu to compare.

    Dry aging decreases the size of the steak, losing about 20-30% of it’s weight and by doing so greatly intensifies the beef flavor.
    Wagyu itself tastes different (and better) than traditional beef and even it’s leftover fat (which has a lower melting point) can be used to enhance other meats/dishes.

    The marbling in these steaks is outstanding, but you’ll need to cook these at lower temp and differently than non-wagyu. Because the fat has a lower melting point, if you try searing the normal method you will lose all that intermuscular fat and the steak becomes much tougher than it should be. Do a reverse sear with these and during the sear continuously flip them, keep’em moving until you see the crust you desire.

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