Average weight: 5-6 oz.

A half-inch New York Strip — cut thinner for tenderness, priced so stocking up actually makes sense. The New Hampshire Strip delivers everything you want from a Wagyu strip: that signature richness, a clean finish, and the kind of bite that makes you slow down and enjoy it.

This is 100% DNA-verified Full-Blood Wagyu from our farm in New Hampshire. At $20, it's the kind of steak you'll want more than one of — and now you can.

Cooking Tips

For best results: sear in a hot cast iron skillet with a touch of butter, 3-4 minutes per side. Finish with a sprig of rosemary if you have it. Rest 5 minutes before slicing. Salt and pepper only — the marbling handles the rest.

FAQs

Q: Is this cut shipped frozen?
A: Yes, all our products are flash-frozen immediately after processing to preserve freshness and quality.

Q: How is the meat packaged?
A: Each cut is vacuum-sealed in BPA-free, freezer-safe packaging and labeled with weight and cut name.

Q: Is this 100% Wagyu?
A: Yes, our cattle are 99-100% DNA-verified Wagyu — never crossbred with commercial cattle.

Q: Can I grill this cut?
A: Yes, though cast iron is always our first recommendation for Wagyu. If grilling, keep the heat managed — the marbling means more fat, and more fat means flare-ups on an open flame.

Q: Where is this sourced?
A: Raised, finished, and processed by our team in Peterborough, NH and Mason, NH — from pasture to plate.

Q: What makes this different from your standard New York Strip?
A: The New Hampshire Strip is cut at half an inch — thinner than our full NY Strip — which increases tenderness and brings the price down to $22 per steak, making it the easiest way to keep great Wagyu in your freezer.