Frank's Butcher Shop

The NY strip steak is one of the most consistently excellent cuts in beef, great marbling, a firm chew, and bold flavor that holds up to high heat. But there's a split in the lineup that gets debated more than most: bone-in or boneless? Butchers have opinions. Steak enthusiasts have opinions. The internet has no shortage of confident takes in both directions. What this guide does is cut through the noise, looking at what's actually different between the  bone in ny strip steak  and its boneless counterpart, and helping you decide which version is right for how you cook. What Is a New York Strip Steak? The New York Strip Steak comes from the short loin, a section of the animal that sits behind the ribs and above the sirloin. The specific muscle is the longissimus dorsi, which does moderate work during the animal's life. That activity level gives the strip more flavor and firmer texture than a tenderloin, while the marbling within the muscle keeps it from becoming tough. It...

  Have you ever wanted to serve something that instantly grabs attention the moment it hits the table? The  tomahawk ribeye steak  does exactly that. With its long, dramatic bone and rich marbling, this cut isn’t just food, it’s an experience. And when cooked correctly, it's one of the most satisfying beef experiences you can have. But what exactly is it, why is it different from a standard ribeye, and is it worth the price? This guide answers all of that, so let's get started. What Is a Tomahawk Ribeye Steak? The Beef Tomahawk Steak is a bone-in ribeye cut from the rib primal, the same section between ribs 6 and 12 that produces standard ribeye steaks. What separates it from every other ribeye is the full rib bone left long and frenched: cleaned of fat and meat down to bare bone, typically 6 to 8 inches or longer. The steak itself is cut thick, usually 2 inches or more which means it carries serious weight, often 2 to 2.5 pounds per steak. That thickness is not just for ...

Have you ever heard someone talk about dry-aged beef and wondered what makes it so special? Maybe you’ve seen it on a menu at a fancy steakhouse or noticed the higher price at your local butcher. You might be thinking, “Is dry-aged beef really worth the extra money?” or “What does it even taste like?” If you’re curious, you’re at the right place! Let’s explore what makes dry-aged beef different, why it tastes so good, and if it’s truly worth the price. What Is Dry-Aged Beef? Dry-aged beef is not just any regular beef. It’s a special process where large cuts of beef are stored in a cool, controlled place for several weeks. This isn’t just leaving meat in the fridge. The temperature, humidity, and air flow are all carefully watched to make sure the beef ages just right. During this time, two important things happen: • The beef loses water, making the flavor stronger. • Natural enzymes in the meat break down the muscle, making it more tender. After a few weeks, the outside of the beef ge...