The steakhouse standard. Cut from the short loin, the New York strip is firmer than a ribeye with a tighter grain, a little less fat, and a bigger, beefier flavor. It has a fat cap along one edge that crisps up beautifully. A lot of folks who find a ribeye too rich land on the strip and stay there.

How to cook it: Grill it hot and fast, 4 minutes a side, and stand it on the fat edge for a minute to render it. Or sear it in cast iron. Pull at 130°F, rest 5 minutes, slice against the grain.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.