Product Details

100% Grass-Fed Black Angus New York Strips Dry Aged for 30 Days

We are pleased to inform you that Mr. Pearson’s 100% Grass-Fed Black Angus New York Strips Dry Aged for 30 Days are now available boneless, frozen and vacuum-sealed in cases of eight 14-ounce steaks.


Ready for a sizzling journey? Click that button below and let Mr. Pearson, our steak guru, whisk you away with stories of his mouth-watering Black Angus 100% Grass-Fed New York Strips aged to absolute perfection for 30 days.

Enhance your gourmet journey with our 100% Grass-Fed, Black Angus New York Strips. Experience unparalleled taste and tenderness achieved through our rigorous 30-day dry-aging process.

The New York strip steak is a premium cut of beef that lends itself to dry aging – a meticulously regulated environmental procedure. Over the course of several weeks, the meat undergoes controlled air circulation, temperature, and humidity, resulting in natural enzymatic tenderization and the emergence of intricate nutty and umami flavors. Furthermore, the dry aging process employs a technique that eradicates unwelcome bacterial and viral agents during aging.

Hand trimming of 14 oz New York Strip Steaks from the center of the loin by our proficient trimmers is followed by an individual vacuum packaging process. Subsequently, flash freezing ensures optimal freshness.

After conducting thorough research and analysis during our 30 years of global travel, we at Mr. Person’s are highly confident in the supreme quality and enjoyment of our grass fed steaks. With expertly executed 30-day dry aging process, we guarantee an unforgettable epicurean encounter.

Contact us today to place your order and experience the delicious difference for yourself. Satisfaction guaranteed.


To ensure peak freshness, it is imperative to store your 100% Grass-Fed Black Angus New York Strips Dry Aged for 30 Days, in a freezer that maintains a temperature below 0⁰F.

For the most favorable cooking results, we advise defrosting your New York Strips inside the refrigerator for a period of one night. Shortly before you intend to cook, take your steaks out of the fridge and allow them to settle at room temperature for up to an hour. Proceed by rinsing the meat, patting it dry, and cooking it as per your preferred technique.

It is paramount to verify the internal temperature of cooked beef using a food thermometer to ensure safety. The temperature should reach at least 145°F, as suggested by the USDA.

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

Should you require any further assistance, such as recipe suggestions for preparing and serving our unparalleled 100% Grass-Fed New York Strips, please do not hesitate to get in touch. You may reach us at

We sincerely appreciate your choice of our products.


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