Economy Beef New York Striploin Steak

Occasionally we process cattle that are a little bit older and usually make the steaks into jerky, stew or stirfry. Since we sell out of our regular steaks so quickly we thought we'd offer these steaks as well. They won't be as tender as our regular steaks, but they'll still be delicious. We're offering them for 15% less than our regular steaks and call them economy to differentiate them. 

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Our grass-fed and grass-finished dry aged New York Striploin steak is one of our most popular cuts. It is lightly marbled and can be dressed up for a special occasion or thrown on the barbecue for a quick supper meal.

A bit of history: Opening in 1827 on William Street, New York City, Delmonico's would become America's first fine restaurant. French chef Charles Ranhofer introduced many dishes, including Steak Delmonico, a tender strip loin steak sautéed in hot skillets on his wood-burning cook stove. Patrons of Delmonico's included Mark Twain and Theodore Roosevelt.

All of our beef cuts are dry aged the old fashioned way for 18 to 21 days for added flavour and tenderness. This is very different from virtually all conventional beef found in big box stores or restaurants that has been wet aged in a plastic bag.

We believe in giving you the best value so all of our cuts are well trimmed and our roasts are tied. Our products are vacuum packaged to add freezer life and for convenience — simply thaw in cool water before cooking.