Striploin & Shortloin

The steakhouse classic. Firmer texture and bolder beef flavor than Ribeye, with marbling that holds up to high heat.

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Learn more about Striploin & Shortloin & FAQs

The Grade Spectrum

A5 Japanese for special occasions. Australian Wagyu Gold and Silver Label for premium weeknights. USDA Prime and Black Angus for value picks.

Frequently Asked Questions

What is the difference between NY Strip and Ribeye?

Both come from the loin area but different muscles. Ribeye has more intramuscular fat and a softer texture with two distinct muscles. NY Strip is a single muscle with a firmer bite, a defined fat cap, and a bolder, beefier flavor. Ribeye is richer; Strip is more structured.

Is striploin the same as NY Strip?

Yes. Striploin is the whole primal; NY Strip is the portioned steak cut from it. Other names for the same cut include Kansas City Strip, sirloin steak in the UK, and contre-filet in France.

Why is NY Strip good for Wagyu?

The Strip's firmer muscle structure holds together under high heat, so heavily marbled Wagyu keeps its texture instead of going soft. It also portions down cleanly to 3 or 4 ounces, which matters for A5 where small servings are the point.

How do you cook a Wagyu NY Strip?

Render the fat cap first by standing the steak on its edge for 60 seconds, then sear flat over high heat. Two to three minutes per side for Australian Wagyu, 45 to 60 seconds for Japanese A5. Slice against the vertical grain after resting.