Organic Grass Fed New York Steak
Organic Grass Fed New York Steak
Organic Grass Fed New York Steak
Organic Grass Fed New York Steak
Organic Grass Fed New York Steak
Organic Grass Fed New York Steak

First cousin to the ribeye is the New York strip. Also known as the Kansas City, shell steak, or striploin, it was the first steak to be definitively named after a city. Why? It was because high-profile restaurateurs in the Big Apple and KC often featured this cut as the best of the beef! After all, this steak is what makes the largest section of the T-Bone, or Porterhouse steak. Why do so many Alderspring steak lovers have a New York infatuation?

Consistency...over the entire cut .  Unlike it's wild cousin ribeye, the NY strip is not segmented into different sections of varied tenderness and flavor. It is the same across the whole steak.

The Thick . Our grass fed New York Strip Steaks are the thickest cut we offer, other than filet mignon. It is because that nice fat rind serves as the structural bastion for the steak. This allows true steak aficionados to perfect a nice caramelized steak crust with a beautifully pink interior.

The Rind . Each grass fed steak we sell has a nice layer of rind fat. Not only does that protect the nicest part of the steak from drying, it also caramelizes to add an extra bit of goodness for the fat lover. Folks who like lean just trim that back before eating, uncovering the best part of the steak with moisture maintained. Our unique aging protocol ensures that cooler funk, the nasty off flavor found in most NY strip rind fat, is nonexistent!

Finally...and most importantly: The Test. We test one of our grass fed new york steaks from every beef we sell online. This means that you order a known quantity when ordering from Alderspring. We actually pull steaks from our program that don't make the grade.

Alderspring Ranch

Organic Grass Fed New York Steak

Regular price $72.00
Unit price  per 

Our organic grass fed London broil steak is one of the leanest cuts we offer, but serves up well after marinating or braising. We often cut it into fajita strips or stew beef, as it is a uniform cut that makes for consistent chunks in a soup or stir fry. Especially in a soup, its leanness is a boon because it doesn't create a broth with a "fatty" mouthfeel that some eaters dislike.

These come individually vacuum packaged. Our organic grass fed London broils vary in size slightly, but we'll make sure you have the total weight, in pounds, that you ordered. Each steak is about 1/2"-3/4" thick.

Not sure how to cook this cut? Find London Broil Recipes here!