The New York steak is cut from striploin with a short bone and a layer of fat on one side. The name comes from the association with the outline of Manhattan. The meat is much thinner than the entrecote, juicy and slightly harder than the sirloin. It is characterized by a compact and finely fibrous consistency.
Our beef is exceptional, dry aged beef for minimum 28 days.
The first part is dry seasoning, or maturation, which lasts 14 days.
The second stage is the seasoning of the beef in a thin coat of tallow.
Our steaks are a completely different league! A sophisticated delicacy for every carnivore looking for the best quality beef.
Beef, thanks to its unique seasoning system, is undoubtedly one of your favorite delicacies. Unique dry seasoning in tallow and butter protects against excessive drying of the beef. It improves the taste and structure, making the meat tender, juicy and extremely tasty!