Sizing: Approximate thicknesses are:
14 oz. 1 ¼”
16 oz. 1 ½”
18 oz. 1 ¾”
20 oz. 2”
Holstein Breed: Sourced from USDA Prime Holstein cattle within California and Arizona. Portion cut steaks will be trimmed of external age though there can be some traces of the darkening showing. This darkness is especially prevalent on the vertebrae bone and is not able to be removed- there will be no effect from this and will not be visible post cooking. The Sirloin end of loin will not be used. Any steak that has the internal facia (that you see in the porterhouse) on both sides will not be included, and as a rule of thumb, there will be 2-3 cuts per loin that will be removed. When cutting Bone in New York’s, a trait of the Holstein cattle will be more apparent than in a boneless New York. There will be a visual difference when comparing the sirloin end with the rib end. The rib end will be rounder and more compact while the sirloin end will be more elongated. This means that the width (not the thickness) of the steaks will vary from left to right even though they are all equal portion sizes. This visual difference will still occur in center cut portions but will not be as pronounced as in whole striploin portions.
Age: We believe the 14day product is the most versatile and will appeal to the widest audience. Beef primals lose the highest percentage by volume of moisture during the first two weeks of the dry aging process. As the aging process continues, the amount of moisture loss continues, but at a much slower pace. At this age level, the dry aged flavor is noticeable, and is a great entry point for diners who have never experienced dry aged beef, as well as enjoyable for those who have.
PACKAGING & SHELF LIFE
Shelf Life: 5-7 Days in original packaging
Packaging: The bone in New Yorks will arrive individually vacuum packaged and are packed either 8, 10 or 12 per Flannery Beef custom carton. This will greatly add to the shelf life as likelihood of package failure in transit is diminished. We are comfortable with up to 7 days although we recommend keeping closer to 5 days. The steaks can go longer under ideal circumstances, but that would require inspecting each package to be sure they are still extremely tight. This is especially important with bone in steaks as there will be a higher fail rate than with boneless steaks. We would rather you freeze rather than risk losing; dry aged steaks by nature of the process involved in aging are impervious to any detrimental effects of freezing.