Grass-Fed Boneless Strip Steak (Per Pound)

Also called New York Strip Steak or Kansas City Strip Steak, these long, narrow steaks are cut from the loin section of the steer. They’re quite tender, with a good amount of marbling. And with the Certified Angus Beef (CAB for short) label, you’ve got even more certainty that you’re buying very well-marbled, juicy, and flavorful beef. Strip steaks are best cooked with quick, high-heat cooking methods like pan-searing (depending on thickness, you may want to sear and finish in a hot oven), broiling, or grilling over direct heat.