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Here in this video I show how easy it is to fabricate or trim steaks yourself and it saves you tons of money.
I purchased my strip loin from a company called Broadleaf. They have all kinds of choice meat to choose from and recommend you check them out. For a discount of 15% please use “GrillingNetwork” when checking out.
One of the most popular restaurant steaks, these center-cut Greg Norman Signature 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.
Like all beef there are various grades or scores of Wagyu. Marble score AA 5 while not the most marbled Wagyu you can buy is still higher than the MB 3.2 that USDA Prime averages.
MB AA 5 Wagyu also maintains a more reasonable price point when compared to the higher marble scores.
The goal is not always to produce the most marbled product but to produce something better and appeals to the target market’s food habits and acceptable price points.
Higher marble scores (MB AA 7+) are typically cut in to very small pieces (6oz and down) to be grilled very quickly.
American diners are typically looking for larger steaks (12oz and up) so not only would that be very expensive with higher marble scores it would also be so rich that very few would be able to finish a 14 oz steak.
At the end of the day what you have is a better product than what is available to the majority of people, as the highest most butcher shops or markets carry (not all) is USDA Prime and it is vastly better than USDA Choice or Select.