NY Strip Steaks are a particularly tender and outrageously flavorful cut of meat. The tenderness is due to its backside location -- an area rarely used by the animal.
These about 1 1/2" inches thick. They have such incredible flavor. Sometimes we grill them, sometimes we reverse sear them.Here's a recipe for pan-seared NY strip. Matt, when he was chef atChama Local, cooked them sous vide, then seared them - they were perfect every time. Customers drove 2 hours from Santa Fe to experience his steaks.
New York Strip Steaks are delicious the night they are cooked, and fantastic sliced for breakfast or lunch the next day.
In Argentina, the beef version of these are the famous and loved Bife de Chorizo. (Nothing to do with chorizo sausage). When we were hiking in Tierra del Fuego and Patagonia, my daughter and I had Bife de Chorizo almost every night. The livestock in Argentina is pasture-raised and grass-fed, just like ours.
Our animals only eat the nutrient rich grasses and drink from the crystal clear creeks of our high mountain ranches in Chama, New Mexico.
Our meats are processed by our personal craft butcher.
Healthy meats; plain and simple.
Our meats are the best you’ve ever tasted because we control the entire supply chain. Our yaks are bred, born and raised on our ranches while Robert purchases all our cattle from our neighbors or from local auction houses. In the summers the animals enjoy the high mountain energy dense grasses and snow-fed spring waters on our Wolf Creek Ranch. In the winters we move the yaks and cattle to our lower elevation farm 20 miles from the ranch where they eat Timothy hay that was grown either on our farm or neighboring farms. Our processing is done either in Chama by a craft butcher or by another craft butcher in Colorado. Also, our team members all have historic ranching roots in the Chama Valley, giving them a deep knowledge of animal husbandry and regenerative grazing practices of the region.
Best meat I’ve ever had Will be buying more when I run out
I bought the ground yak and steaks. The yak steaks with some Montreal seasoning were delicious and tender. The taste was similar to beef so this transition to a more nutrient protein has been great. As I live in ABQ, I wanted to know where my meat was coming from and support my local farmers in New Mexico. I am very pleased with my purchase and look forward to purchasing meat here exclusively moving forward.
