USDA Prime Boneless New York Steak
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| Code | Description | Size (oz) | Pc / Case |
|---|---|---|---|
| FLN41050 | Flannery NY Bnls Stk 14D | 8oz | 12 |
| FLN41051 | Flannery NY Bnls Stk 14D | 10oz | 12 |
| FLN41052 | Flannery NY Bnls Stk 14D | 12oz | 10 |
| FLN41053 | Flannery NY Bnls Stk 14D | 14oz | 10 |
| FLN41054 | Flannery NY Bnls Stk 14D | 16oz | 10 |
portion: 14-Day Dry Aged
portion: 28-Day Dry Aged
PRODUCT DESCRIPTION
Sizing: Approximate thicknesses are:
8 oz 1”
10 oz 1 ¼”
12 oz 1 ½”
14 oz 1 ¾”
16 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. The entire loin will be used, and as a rule of thumb, there will be 2-3 cuts that will present like the NY that you see in the porterhouse which has the visible facia within the loin. We feel that while they may not look as pretty as do the center cuts when raw, when cooked, they are equals.
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 portion New Yorks will arrive individually vacuum packaged and are packed either 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. 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.