Striploin & Shortloin

The NY Strip (Striploin) is the steakhouse classic — a firmer texture and bolder beef flavor than the Ribeye, with marbling that holds up to high heat. Our Strip selection spans every major grade so you can pick the right Strip for the right occasion.

Grades Available

From Japanese A5 Wagyu Strips for special occasions, to Australian Wagyu Gold and Silver Label for premium weeknight cooking, to USDA Prime and Black Angus for value-driven options.

Cooking Tips

The Strip has a strong vertical grain — slice against it after cooking. High-heat cast iron or grill, finish with butter and resting time. See our Wagyu cooking guide.