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Ultra Wagyu Manhattan Cut New York Steak

Non-Member Price:
$43.75
($100/lb)
Member Price:
$43.75
($100/lb)
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Variety:
Wagyu Cross
Weight:
7oz

The “Manhattan Cut” version of the classic New York steak is trimmed to traditional steakhouse thickness, but sized for a smaller, modern portion. Clean edges and significant marbling throughout this cut help optimize the searing and caramelizing to create a perfect exterior crust and a juicier, more flavorful interior. 

Reviews
4.5
217
Rating of 4.5 out of 5 stars
Cooking Instructions
Cooking methods
Grill, Pan-Sear
Wine pairings
Cabernet Sauvignon, Syrah, Pinot Noir
The easiest way to cook a Manhattan Cut New York Strip steak is on the grill. Preheat the grill to medium-high and cook the steak for 8-10 minutes per side, or until it reaches the desired level of doneness. One simple way to elevate this dish is to serve it with a compound butter. Simply mix together softened butter, fresh herbs, and garlic, and spread it over the cooked steak. Remember, quality cooking starts with quality ingredients. When you're sourcing your meat from Crowd Cow, you know you're getting the best of the best.
Flavor Profile
This is a beautifully marbled, juicy and tender Manhattan Cut New York Steak that has a wonderful beefy flavor. It's perfect for a steak lover who wants to experience the best that a traditional steak has to offer.
Chef's Serving Suggestions
When it comes to side dishes, herbs and sauces to pair with the Manhattan Cut New York Steak, think: roasted garlic mashed potatoes, creamy horseradish sauce, or a simple green salad with a balsamic vinaigrette. The steaks robust flavor profile pairs well with bolder flavors, so don't be afraid to experiment!
Mishima Reserve

Elevate your steak experience with the delectable tenderness and extraordinary flavor of American Wagyu Beef

Experience Ultra

Mishima Reserve's Ultra grade of American Wagyu is now available! Only the finest 30% of Mishima Reserve’s herd achieves the prestigious “Ultra” designation that comes with a BMS 8-10 rating — presenting you with the ultimate, world-class selection of their esteemed American Wagyu. Discover the pinnacle of American Wagyu with our exclusive, luxurious offering.

Make Extraordinary a Way of Life

The first time you taste Mishima Reserve, you’ll know the difference. With its beautiful color, intricate marbling, and rich flavor, this is no ordinary cut of beef. In fact, everything Mishima Reserve does comes down to creating an unparalleled culinary experience. There are no shortcuts to the delectable tenderness and extraordinary flavor of Mishima Reserve, making this beef the premium choice to elevate any steak experience.

Kuroge Washu Bloodlines

Mishima Reserve’s herds consist of Japanese-heritage, 100% Kuroge Washu bulls bred with American cows, all born and raised in the U.S. They cross these breeds to take advantage of their individual characteristics: the classic beefiness of American cows, and the tender, rich, and healthier qualities of the Wagyu.

Prioritizing Carbon Neutrality

Through a partnership with Eden Reforestation Projects, Mishima Reserve offsets their animals’ carbon emissions by planting millions of mangrove trees in Madagascar and Haiti. Mangrove trees sequester up to three times more carbon than most other trees. Over the lifetime of the mangrove trees' lifetime, they will sequester significantly more carbon than Mishima Reserve is producing. To date, Mishima Reserve has planted more than 3 million trees.

Slow, Natural Growth

Mishima Reserve cattle are long-fed a carefully managed diet of grasses and grains and raised up to a year longer than the American standard. By allowing the animals to gain weight slowly, Mishima Reserve maximizes development of the superior characteristics of the prized wagyu breed. In fact, it's during that extended year that some of the most important qualities of wagyu begin to develop, including the marbling. This last stage is also when nature works its magic, transforming the composition of the fats themselves by increasing the ratio of unsaturated fats and the omega-3 and omega-6 linoleic acids present in the meat.

Raised Responsibly

Mishima Reserve controls every aspect of their cattle’s development to ensure that their customers get the best beef possible. Mishima Reserve’s ranching partners work with a set of strict protocols to protect the health and wellbeing of the animals. They also take the time in transitioning the calves from newborn to independence, minimizing stress and directly effecting the cattle’s health, and quality of beef. In addition, Mishima Reserve has a zero-tolerance policy for added hormones, and guarantees the beef is 100% clear of any trace of antibiotics.