Don’t have a cow over your dinner plans! Our 100% grass-fed and finished NY strip steak is sure to be a hit at the dinner table. The New York strip steak provides a good mix of vitamins and nutrients, contributing to a balanced diet. There is a "fat cap" on a New York strip steak that runs along one side, and it contributes to the steak's flavor and juiciness by adding moisture and flavor during cooking.
Need the Nitty Gritty Details?
To make a NY strip steak more tender, consider marinating it in an acid. Use ingredients like lemon juice, vinegar, or wine, and it can help break down the connective tissues in the meat, leading to a more tender result.
Our cows are NEVER supplemented with grain feed. Our goal is to raise the healthiest and happiest animals possible!
Our beef cows are Black Angus.
How long is the beef aged?
Our beef is dry aged (or hung) for 10 days.
What part of the cow does the NY strip steak come from?
The New York strip steak comes from the short loin section of the cow. It’s located in the middle-back portion of the cow, between the rib and the sirloin.
Why should my steak be room temp before cooking?
Bringing meat to room temperature before cooking, especially thicker cuts, promotes more even cooking and a juicier, more tender result.
Do your cows get mRNA vaccines?
Nope! At Miller's, it's a hard no for mRNA vaccines. None of our animals have or will get them. While we're on the topic, none of our farmers vaccinate their animals at all!
OUR MISSION is to be an amazing and reliable source for farm direct, nutrient dense food.
OUR VISION is to end sickness by enhancing health, nutrition, and happiness.
OUR PURPOSE is to inspire a generation of healthy children and reduce healthcare costs.
Miller's Bio Farm, 523 Valley Road, Quarryville, PA 17566
Contact us. Send a note to hello@millersbiofarm.com. Call us at (717) 786-7895.
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