USDA Prime New York Strip Steak – 14–16 oz

Texas Butchers was founded by Casey Rietz and is based in Austin, Texas. Its butchery heritage comes from Longhorn Meat Market, which opened in 1892. The business brings neighborhood butcher service to online meat shopping, emphasizing Texas farms and ranches, personal service and cuts the team would serve its own families.

USDA Prime New York Strip Steak – 14–16 oz

One USDA Prime New York strip steak, cut approximately one inch thick with a published average weight of 14–16 ounces. It is an individual steak for grilling or skillet cooking.

Cooking and Serving Ideas

Sear or grill, check the internal temperature and rest before slicing. Serve with roasted vegetables, potatoes or a separately prepared pan sauce.

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Features

• Listed quantity: 14–16 oz average
• Count: 1 package
• Cut or format: Beef cut

Product Specifications

• Weight: 14–16 oz average
• Quantity supplied: 1 package
• Approximate thickness: 1 inch

Supplier-stated country of origin: United States (Texas). The supplier identifies Texas farms and ranches as its sources and its Austin butcher shop as the cutting location.

Cut and Ingredient Information

Beef cut. Read the current package for the complete ingredient statement, preparation status and any allergen declarations. Seasoned, cured and smoked products can have additional ingredients; recipes differ across the range.

Storage and Safe Preparation

Keep perishable meat refrigerated at 40°F or below, or frozen at 0°F or below. Follow the package’s use-or-freeze date and thaw frozen meat in the refrigerator. Keep raw meat, juices, cutting boards and utensils separate from cooked food and ready-to-eat ingredients.

For intact beef steaks and roasts, the safe minimum is 145°F followed by a three-minute rest. Follow any more specific package instructions, including those for mechanically tenderized meat. A slow-cooked roast may need further cooking for tenderness.

Use a food thermometer for temperature checks. Review the FoodSafety.gov cooking-temperature chart for the guidance that matches the actual cut and meat species.