NY Strip Steaks | Texas Wagyu Silver & Platinum G FIVE Cattle & Meats
NY Strip Steaks | Texas Wagyu Silver & Platinum G FIVE Cattle & Meats
NY Strip Steaks | Texas Wagyu Silver & Platinum G FIVE Cattle & Meats
NY Strip Steaks | Texas Wagyu Silver & Platinum G FIVE Cattle & Meats

NY Strip Steaks | Texas Wagyu & TW Platinum

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Texas Wagyu NY Strip Steak

The quintessential American steakhouse favorite, elevated by world-class genetics and Texas ranching tradition. The G Five Texas Wagyu New York Strip bridges the gap between deep, robust flavor and luxurious tenderness. By pairing the bold, earthy beef character of Black Angus with the rich, buttery marbling of Japanese Wagyu, this cut delivers a firm, satisfying grain framed by an artisan fat cap that caramelizes into pure decadence in the pan.

Choose Your Marbling Tier

  • Texas Wagyu (BMS 6–8): Far surpassing traditional USDA Prime, this tier features dense ribbons of intramuscular fat running through a tight, structured grain. It delivers an unmistakably rich, juicy bite while honoring the classic chew and bold beef presence that steakhouse purists crave.
  • Texas Wagyu Platinum (BMS 9–12): Our highest tier of crossbred marbling. Spiderwebs of delicate, ultra-fine Wagyu fat lace every muscle fiber, melting into savory tallow at lower cooking temperatures. Expect an exceptionally velvety, fork-tender texture and an intense umami richness that rivals the finest private reserve cuts in the country.

The G Five 50/50 Heritage Advantage

While pure Wagyu provides unmatched softness, crossing it with premier American cattle creates the ideal everyday luxury steak:

  • 50% Texas Angus Backbone: Provides the deep, savory, mineral-rich beef profile that holds up to high heat, cast iron sears, and open flame.
  • 50% Japanese Wagyu Lineage: Significantly lowers the melting point of the fat, ensuring the steak self-bastes from within for an ultra-juicy, melt-on-the-palate finish.

Product Highlights

  • Center-Cut Uniformity: Hand-portioned from the prime center of the striploin for even thickness, ensuring effortless edge-to-edge medium-rare cooking.
  • Sculpted Fat Cap: Hand-trimmed of exterior gristle while retaining an optimal edge of clean fat designed to render, crisp, and flavor the entire steak.
  • Peak Freshness Guaranteed: Individually vacuum-sealed and flash-frozen at sub-zero temperatures immediately after cutting to lock in natural moisture, color, and tenderness.

Specifications

  • Cut: Center-Cut New York Strip Steak (Boneless)
  • Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
  • Grading Options: Texas Wagyu (BMS 6–8) | Texas Wagyu Platinum (BMS 9–12)
  • Packaging: Individually vacuum-sealed, flash-frozen
  • Shipping: Delivered rock-solid in an insulated cooler with dry ice

Chef’s Searing Guide

  1. Temper: Thaw completely in the refrigerator over 24 hours. Remove from the fridge 20–30 minutes before cooking to bring the center closer to room temperature.
  2. Season: Pat thoroughly dry on all sides with paper towels. Season generously with G5 SPG Seasoning or coarse sea salt right before it hits the heat.
  3. Render the Edge: Heat a dry, heavy cast iron skillet over medium-high heat. Using tongs, hold the steak vertically with the fat cap pressed directly against the pan for 60–90 seconds to crisp the cap and grease the skillet with pure Wagyu tallow.
  4. Sear & Baste: Lay the steak flat (add a small spoonful of G5 Wagyu Beef Tallow if desired) and sear for 2–3 minutes per side until a deep mahogany crust forms, targeting an internal temperature of 130°F–135°F for medium-rare.
  5. Rest & Carve: Transfer to a warm cutting board and rest for 5–7 minutes before carving against the grain into thick, juicy slices.
Variant TW Platinum (12 oz)

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