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This cut may also be known as: Strip, Manhattan, Kansas City strip, top sirloin, top loin, or contre-filet. It is cut from the short loin behind the ribs. New York sirloins are tender, but not quite as tender as tenderloins or ribeyes, and have good, beefy flavor.
Sourced from our pasture raised cattle and other local New England farms. Our cattle have free access to our fields, barn and water. They freely roam, and we grow them slowly to enhance their welfare, and the quality of their meat. Crescent Ridge feeds our cattle a grass-centered diet, supplemented with locally milled grains, and never uses antibiotics or pesticides.
We're sorry, this product is only available for the current week and it appears you are either past the cut-off time or have already received your delivery.
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