Wagyu Reserve NY Strip
Cut from the short loin. The strip is a little firmer and leaner than the ribeye, with a fat cap along one edge, and in Fullblood Wagyu the marbling runs all the way through the eye. Wagyu fat melts at a lower temperature than conventional beef fat (about 91°F in a 2024 study comparing breeds), so it renders quickly and bastes the steak from the inside.
How to cook it: pat it dry and salt it well. Start by standing the steak on its fat cap in a hot cast-iron pan for a minute or two to render that edge, then lay it flat and sear both sides, turning every minute or so. Finish thicker steaks over lower heat or in the oven. Pull it at medium-rare to medium and rest five minutes before slicing.
USDA safe minimum for whole cuts of beef is 145°F with a three-minute rest. Cooking to a lower temperature is a personal preference, not a safety recommendation.
Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.
Every pack is individually weighed. Choose your size above.
From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.
What Reserve Means
Reserve is limited to carcasses measuring 40% DMp or higher on the MIJ camera. Not every carcass makes it. How we grade every carcass