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The New York Strip is a deliberate choice here
Cut from the sirloin cap
The Grand Reserve is built for the host who wants to impress — four different Australian Wagyu cuts
The Rib Cap — also called the Spinalis on American cattle — is the crescent-shaped muscle that wraps around the outside of the ribeye
Certified Kobe Beef is one of the most tightly controlled meat designations on the planet — fewer restaurants in all of New York City are licensed to serve it than fingers on one hand
Ibérico Pork Secreto Steak Weight:1 - 1.5 lbs The New York Strip isThe Ibrico Pork Secreto is one of the most coveted cuts you've probably never heard of a hidden muscle tucked between the shoulder, loin, and belly that Spanish butchers historically kept off the menu entirely. From pigs raised on family owned Spanish farms, roaming free and living twice the lifespan of conventionally raised pork, the Secreto develops a marbling structure that's closer to Wagyu beef than anything you'd expect from pork. That fat isn't
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