This juicy, sweet, and soft steak is the very definition of umami taste - subtle yet savory in the finest tradition of highest quality food. The flavor profile and texture of this cut is perfect for those wanting to really taste the difference of Morgan Ranch Beef, its texture, moisture, richness, and flavor. The strip steak is also known as New York Steak, Kansas City Steak, and Porterhouse. Compared to the ribeye steak the striploin steak is meatier and has a characteristic bite to it. If you are looking for much juicier and fattier steak, go for the ribeye steak. Choose the filet for milder and leaner steak.
Morgan Ranch Beef - one of the finest and most luxurious American beef money can buy. Directly imported into Japan from the Morgan family Ranch which located in the pristine environment of the Sandhills in the heart of Nebraska. Discover the true taste of American beef. Free-range, pasture grazed, then finished on 100% vegetarian grain feed (200 days) for superior marbling, tenderness, and unprecedented taste experience. Never have the cows been treated with growth hormones or antibiotics! Morgan Ranch Beef is featured on the menus of the finest restaurants in the world including Michelin starred ones. All images from the ranch are actual images. See for yourself.
||Please choose between 250g (8.8oz) and 300kg (10.5oz) sizes.
Shipping & Handling
||Shipping and delivery is frozen
||Keep frozen below -18°C (32°F)
||In the fridge: approx. 24h
In ice-water: approx. 2h
||Grill, Cast-Iron Skillet, Sous-Vide, Fry-Pan
||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.
|Also known as
||Kansas City Steak, New York Steak, Porterhouse, Striploin, Club Steak
|Country of Origin
||30 days wet-aged
||USDA Prime. Grade equals 4-5 on the Australian MSA chart and A3-A4 on the Japanese chart.
||Individually vacuum packed
✔ Ethical. No factory farming! Humanely raised and treated with respect.
✔ Safe. No growth hormones or antibiotics - ever!
✔ Sustainable. The ranch sits on the world's largest underground water resource. All feed is locally sourced.
✔ Free-Range. All-year open pasture-raised in the heart of the sandhills, Nebraska.
✔ Grass-fed, grain-finished on 100% vegetarian grain feed for superior tenderness, marbling, and an unprecedented taste experience.
✔ Full traceability. The Morgan family is in full control. One ranch, one family, one importer - ranch to fork!
✔ Strictly non-commodity. Family farming takes time, attention, patience, and care. Only 4-5% of all US beef is Prime graded.
✔ Morgan Ranch Beef is the number one choice of over 70 top-class gourmet restaurants in Europe, the USA, and Japan, including Michelin-starred ones.
At A Glance
||The breed contains Japanese Wagyu genetics. Composition of Wagyu, Angus and Hereford.
||All-year free-range pasture grazed on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.
||Dan Morgan and family
||Since 1934, Certified American Wagyu since 1992
||Pasture grazed from birth, finished on grain feed containing maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins, and minerals (100% vegetarian) for at least 200 days before harvesting.
||100% fully traceable from farm to fork
|Animal By-Products Feeding
Defrost the steak in the fridge overnight or in cold water. Once completely defrosted open the packaging and pat dry with a paper towel. Let the steak come to room temperature.
High-quality meat does not need any steak seasoning, sauces, or marinade. Simply season with sea salt and freshly ground black pepper. Use high-quality butter and heat up the frypan or skillet to medium heat. You need to hear the steak sizzle.
Turn often. Cook the steak to medium-rare for the best experience. Take the steak off the heat once the internal temperature reaches 50 degrees Celsius (125 degrees Fahrenheit).
Allow the steak to rest on a cutting board for 5 minutes as it continues to cook internally on residual heat.
Immediately slice and serve while warm for a melt-in-your-mouth experience. Sprinkle with sea salt. Enjoy!