New York Strip Steak | Japanese Kokusan Wagyu BMS 8-9 bulkbuyingbuying Source: USA | Kuroge Washu

Source: USA | Kuroge Washu bulls

The rest is up to your skill

Ribeye or Denver Steak

This labeling enables to track with precision each caviar for the food control services (CITES

especially at the BMS (Beef Marbling Score) 8-9 level

New York Strip Steak | Japanese Kokusan Wagyu BMS 8-9 bulkbuyingbuying Source: USA | Kuroge WashuThe NY Strip Steak contains fat in levels that are somewhat in between the tenderloin (virtually none) and the ribeye (plenty of good, melty fat), and has flavors and textures that are more uniform throughout, unlike the ribeye which has varying textures. The strip is cut from the striploin, from a muscle that does little work, like the filet. With marbling score from 8 to 9, this beef rivals some of the best Wagyu in terms of tenderness and flavor.