New Hampshire Strip

Average weight: 5-6 oz. A half-inch New York Strip — cut thinner for tenderness, priced so stocking up actually makes sense. The New Hampshire Strip delivers everything you want from a Wagyu strip: that signature richness, a clean finish, and the kind of bite that makes you slow down and enjoy it. This is 100% DNA-verified Full-Blood Wagyu from our farm in New Hampshire. At $20, it's the kind of steak you'll want more than one of — and now you can. Cooking Tips For best results: sear in a hot cast iron skillet with a touch of butter, 3-4 minutes per side. Finish with a sprig of rosemary if you have it. Rest 5 minutes before slicing. Salt and pepper only — the marbling handles the rest. FAQs Q: Is this cut shipped frozen? A: Yes, all our products are flash-frozen immediately after processing to preserve freshness and quality. Q: How is the meat packaged? A: Each cut is vacuum-sealed in BPA-free, freezer-safe packaging and labeled with weight and cut name. Q: Is this 100% Wagyu? A: Yes, our cattle are 99-100% DNA-verified Wagyu — never crossbred with commercial cattle. Q: Can I grill this cut? A: Yes, though cast iron is always our first recommendation for Wagyu. If grilling, keep the heat managed — the marbling means more fat, and more fat means flare-ups on an open flame. Q: Where is this sourced? A: Raised, finished, and processed by our team in Peterborough, NH and Mason, NH — from pasture to plate. Q: What makes this different from your standard New York Strip? A: The New Hampshire Strip is cut at half an inch — thinner than our full NY Strip — which increases tenderness and brings the price down to $22 per steak, making it the easiest way to keep great Wagyu in your freezer.