New York Strip Steak | Japanese Kokusan Wagyu BMS 8-9 Latin America Beef tongue is a versatile

Beef tongue is a versatile cut that rewards patience

We group them into weight ranges (e

or can be kept simple with just salt and lemon to let its natural sweetness stand out

"crunchy" exterior while maintaining a rare-to-medium interior

New York Strip Steak | Japanese Kokusan Wagyu BMS 8-9 Latin America Beef tongue is a versatileThe NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures. The strip is cut from the striploin, from a muscle that does little work, like the filet. With marbling score from 8 to 9, this beef rivals some of the best Wagyu in terms of tenderness and flavor.