Dry-aged New York strip

The New York strip is a steak cut from the short loin. Since this muscle does little work during the animal's life, it is both tender and full of flavor. Compared to a ribeye, it has a denser, more uniform structure and a fat cap running along one side. Dry-aging is particularly well-suited to this cut: it intensifies the natural, robust "beefy" character and adds a creamy depth. The fibers become more tender while retaining a pleasant, firm bite. Rated as "Prime"—the highest grade of marbling—the steak remains juicy even after losing moisture during the aging process. It is the perfect choice for those who appreciate a pure, direct beef flavor enhanced by the aging process. How it differs from wet-aging: A wet-aged New York strip is firmer, with a fresher, simpler flavor profile. Dry-aging results in a more concentrated, complex taste—featuring nutty and mushroom-like notes—and a more tender texture. Price: 1,950 UAH/kg.

Primal cut

Loin

Aging

Dry-aged, 21–60 days

State

Fresh

Cooking method

Grill, Pan