One of the most popular restaurant steaks, these center-cut Wagyu New York Strip loin steaks are aged a minimum 35 days before being hand cut. The intense marbling and aging process combine for spectacular richness and flavor. Our Wagyu is produced from the same cattle breed known for producing the legendary Kobe beef of Japan, finished for a minimum of 300 days on a special Japanese formulation of grains to produce an incredibly marbled, high quality product. This finishing along with superior Wagyu genetics leads to butter knife tenderness. This beef is graded by independent assessors who expertly grade marbling levels in the Wagyu Beef to international standards. Each of the valuable prime cuts are then specially sorted using the Aaco Wagyu Grading System.