Premium Angus New York Steak MB3+

Premium MB3+ New York Steak

The perfect balance of lean muscle and rich marbling. The New York Steak, also known as a Porterhouse or Striploin, is prized for its tight grain and the iconic "fat cap" running along one edge. By selecting only MB3+ (Marble Score 3 and above), we ensure this traditionally firmer cut is transformed by fine ribbons of intramuscular fat. This results in a steak that offers a more substantial "steakhouse" bite than a Scotch Fillet, but with the buttery richness of a high-grade roast.

The Butcher’s Tip: The "Fat-Cap First" Method

The secret to a world-class New York steak is the strip of fat on the side. If not rendered properly, it can be chewy; if done right, it becomes a crispy, savory highlight.

The Technique: Before searing the flat sides of the steak, use your tongs to stand the steak up vertically on its side, fat-edge down, in a medium-hot pan.

The Goal: Hold it there for 2–3 minutes until the white fat turns golden-brown and begins to "liquidize" into the pan.

The Sear: Once you have that hot beef fat rendered out, lay the steak flat and sear it in its own oils for 3–4 minutes per side. This infuses the entire muscle with the concentrated flavor of the fat cap.

The most important step: Aim for Medium-Rare. A New York steak can tighten up if overcooked. Taking it to an internal temperature of 52°C–54°C before resting will ensure the MB3+ marbling is fully melted while the meat remains tender.

This product is sold each with a minimum weight of 300g per piece.