When most people think of a prime cut of steak, their minds often go straight to the Ribeyeāand for good reason. Itās rich, flavorful, and generously marbled. But as a regenerative farmer who raises grass-fed beef from pasture to plate, Iām here to make the case for an often-overlooked gem: the New York Strip.
A Leaner, More Sustainable Cut
Letās talk fat. Ribeye is beloved for its marbling, but the New York Strip, by comparison, offers a great balance of flavor and tenderness, with less fat. For those wanting a heartier chew without sacrificing taste, the Strip is a smart choice.
And from a farming perspective, leaner cuts like the Strip align beautifully with regenerative grazing practices. Our cattle roam freely on rotationally grazed pastures, feeding on diverse grasses that build soil health and store carbon. Because they move more and eat more naturally fibrous forage than grain-fed cattle, our grass-fed beef tends to be leaner overall, making the Strip one of the most naturally aligned cuts with how we raise our animals.
Consistency You Can Count On
If youāve ever grilled two Ribeyes side-by-side and noticed one cooked beautifully while the other came out uneven, youāre not alone. Ribeyeās varying fat distribution and the inclusion of multiple muscle groups can make it tricky to cook consistently.
The New York Strip, however, comes from a single muscle (the longissimus dorsi), making it more uniform in shape and easier to sear or grill to perfection. Itās a reliable steakāespecially when you're cooking for guests and want to ensure every plate is as good as the last.
Flavor That Reflects the Land
One of the joys of regenerative farming is the concept of terroirāthe way flavor is influenced by the land itself. Grass-fed New York Strips carry a clean, beef-forward taste with subtle notes of the pasture: clover, alfalfa, and wild herbs. Ribeyeās fat can sometimes overpower those delicate, grassy undertones.
If youāre a true steak lover who wants to taste the animalās lifeāhow it was raised, what it ate, where it roamedāthe Strip gives you that in every bite.
More Meat, Less Waste
Because the Strip has a lower fat content and more consistent muscle, you're getting more actual meat per ounce. That means better value for your dollar, especially when buying premium grass-fed cuts. You're not paying extra for chunks of fat youāll end up trimming or leaving behind on the plate.
The Ethical & Environmental Bonus
Every New York Strip steak from our farm represents more than just a mealāitās a vote for biodiversity, carbon sequestration, and humane animal treatment. Our cows help rebuild the soil, improve water retention, and reduce erosion with every step they take on pasture. Choosing a leaner, grass-fed Strip extends the impact of your choice from your plate to the planet.
Final Thoughts
Donāt get me wrongāI love a good Ribeye. But as someone who works every day to build a better food system from the ground up, the New York Strip deserves more attention. Itās flavorful, sustainable, and a great example of how ethical choices can still satisfy your inner carnivore.
So next time you're in the mood for a delicious, mouth-watering steak from the farm, give the Strip a chance. You can order some here.
