Product Details

100% Grass-Fed Black Angus New York Strips

We are pleased to announce that Mr. Pearson’s meticulously sourced 100% Grass-Fed Black Angus New York Strips are now available boneless, frozen, and vacuum-sealed in cases of eight 14-ounce steaks.

$399.00
SKU: MP-BE-NYS

What's the deal with all these steak names? New York Strip, Porterhouse, Sirloin, Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Top Loin, and New York Steak? Our resident gourmet guru, Mr. Pearson, can't wait to give you the sizzling details.

Our premium grass-fed beef is sourced from 100% Grass Fed cattle that are raised in New Zealand. This country is known for its pristine waters, ample blue skies, and temperate climate, creating the ideal environment for our Black Angus 100% Grass-Fed cattle to roam free and ensuring that our beef is tender and of the highest quality. Our commitment to never use steroids, hormones, or antibiotics on our cattle means that you can enjoy our premium grass-fed beef with confidence, knowing it is naturally and sustainably raised.

The New York Strips are a component of the T-bone steaks. The Strip steak constitutes the bigger side of the T-bone and is an exceedingly tender cut.

It is an impeccable option if you desire a succulent boneless steak, bursting with a bold, beefy flavor.

Our skilled trimmers hand-trim the New York Strips with utmost care and then vacuum seal them individually. The steaks are immediately flash-frozen to maintain maximum freshness.

Discover unparalleled quality in our grass-fed steaks, supported by three decades of international research and analysis.

Kindly contact Mr. Person today to place your order and savor the delectable distinction. We assure your utmost satisfaction.

To ensure the utmost freshness, it is vital to store your 100% Grass-Fed Black Angus New York Strips in a freezer that maintains a temperature below 0⁰F.

For optimal cooking results, we recommend defrosting your New York Strips inside the refrigerator overnight. Before cooking, remove the steaks from the fridge and allow them to sit at room temperature for up to an hour. Rinse the meat, pat it dry, and cook it according to your preferred method.

To ensure safety, it is crucial to use a food thermometer to verify the internal temperature of cooked beef, which should reach at least 145°F, following USDA guidelines.

After cooking, let the meat rest for at least 5 minutes before serving.

If you require further assistance, including recipe suggestions for preparing and serving our top-notch 100% Grass-Fed Angus New York Strips, please do not hesitate to contact us at recipes@mrpearsons.com .

We truly appreciate your continued patronage.

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